LIBRARY 

OF  THE 

UNIVERSITY  OF  CALIFORNIA. 

Deceived       JAN    1^    ^q3     -  l89 
Accessions  No.  6"<nr^^  .  Cla&sNo. 


THE  SECRETS  OF  CANNING. 


OF  CANNING. 


A   COMPLETE   EXPOSITION 


OF   THE 


THEORY   AND   ART 


OF  THE 


Canning  Industry 


BY  ERNEST  F.  SCHWAAB. 


JOHN  MURPHY  &  CO., 
1890. 


COPYRIGHT,  1890, 
BY  ERNEST  F.  SCHWAAB. 


PREFACE. 


This  book  has  been  published  in  response  to  a  popular 
demand  for  something  of  the  kind.  Trade  journals,  canned 
goods  brokers  and  supply  houses  are  constantly  receiving 
letters  asking  for  just  such  a  book  as  we  have  endeavored  to 
make  this.  A  glance  at  the  "  Contents  "  will  show  its  nature 
and  scope.  It  is  not  meant  to  be  a  labored,  exhaustive  trea- 
tise, in  a  literary  sense,  but  a  concise  and  pointed  exposition 
of  the  machinery  and  metnods  employed  in  modern  canning 
factories.  In  a  word,  it  is  a  practical  book  for  canners  and 
those  who  wish  to  learn  something  about  the  canning  busi- 
ness, being  written  by  a  man  long  identified  with  the  canning 
industry.  Heretofore  those  who  desired  to  learn  anything 
about  canning  had  to  pay  an  exorbitant  price  for  information 
often  so  meagre  as  to  be  practically  useless,  and  had  to  find, 
by  long  and  costly  experiment,  the  information  denied  them. 
We  call  special  attention  to  the  "  Processes,"  which  are  the 
feature  of  the  book,  and  the  price  of  the  book  will  be  consid- 
ered small  when  it  is  known  that  a  much  larger  sum  is  fre- 
quently paid  for  the  "  Process  "  on  a  single  fruit  or  vegetable. 

The  list  of  packers  of  hermetically  sealed  goods  in  the 
United  States,  contained  in  the  Appendix,  makes  the  book 
valuable  to  supply  houses,  jobbers,  Jbrokers  and  others. 

E.  F.  S. 

July  15,  1890. 


CONTENTS. 


PAGE. 

I. — GENERAL  RRVIEW  OF  THE  CANNING  INDUSTRY...        1-27 

II. — ESTIMATES.  Estimated  Amount  and  Cost  of  Com- 
plete Plants  of  Capacities,  varying  from  2,000  to 
20,000  Cans  per  Day,  with  Kemarks  on  Special 
Machinery,  Size  of  Buildings  and  Number  of 
Hands  required  to  Operate 27-48 

III. — FRUITS.  (1),  General  Remarks;  Varieties  Best 
Adapted  to  Canning  Purposes;  Hints  on  Culti- 
vation; Prices  Paid  by  Packers.  (2),  Processes: 
Open-Bath  and  Closed-Top  Steam  Kettles 49-70 

IV. — VEGETABLES.  (1),  General  Remarks;  Varieties 
Best  Adapted  to  Canning  Purposes ;  Hints  on 
Cultivation ;  Prices  Paid  by  Packers.  (2),  Pro- 
cesses: Open-Bath  and  Closed-Top  Steam  Ket- 
tles   70-87 

V. — FISH.  (1),  General  Remarks ;  Varieties  Best  Adapted 
to  Canning  Purposes ;  Fish  Culture ;  Prices  Paid 
by  Packers,  and  location  of  Fishing  Grounds.  (2), 
Processes :  Closed-Top  Steam  Kettles 88-1 1 0 

VI.— MEATS.     (1),   General  Remarks.      (2),   Processes: 

Closed-Top  Steam  Kettles 111-116 

VII. — CAPPING  SOLDER,  SOLDERING  FLUID,  CASES,  STEN- 
CILS; THE  MARKETS  FOR  CANNED  GOODS 117-120 

VIII. — APPENDIX.  Canned  Goods  Law  of  Maryland ;  New 
York  Canned  Goods  Bill;  Shell 
Oyster  Measuring  Law  of  Mary- 
land ;  Shucked  Oyster  Measuring 
Law  of  Maryland 121-128 

LIST  OF  PACKERS  IN  THE  UNITED  STATES 129-148 


0? 

UHI7BRSIT7 


I. 

GENERAL  REVIEW  OF  THE 
CANNING  INDUSTRY. 


The  first  authentic  information  we  have  in  regard  to 
the  canning  of  hermetically  sealed  goods  dates  back  to 
the  first  part  of  the  present  century,  1810,  when  a  work 
was  written  on  the  subject  by  Appert,  and  published  by 
authority  of  the  French  government.  Successful  experi- 
ments had  already  been  made  in  this  direction,  but  we 
owe  to  Appert  the  discovery  and  clear  exposition  of  the 
principles  that  underlie  the  beautiful  processes  of  what 
has  grown  into  one  of  the  most  important  of  modern 
industries.  But  conceding  to  the  discoverer  of  this  great 
industry  all  the  honor  we  owe  him,  we  must  note  that 
there  have  been  so  many  improvements  on  his  methods 
that  his  book  is  now  of  little  use  to  the  practical  canner, 
and  is  interesting  chiefly  as  a  bit  of  history.  But  little 
progress  was  made  until  1825,  when  Thos.  Kensett  and 
Ezra  Daggett  obtained  a  patent  from  the  United  States 
on  an  improvement  in  the  art  of  preserving.  But  we 
learn  that  canned  goods  were  packed  in  New  York  by 

1 


2  GENERAL    REVIEW. 

Thos.  Kensett  as  early  as  1819,  in  which  year  he  entered 
into  partnership  with  his  father-in-law,  Ezra  Daggett. 
The  above  patent,  which  bears  the  autograph  signatures 
of  the  then  President  of  the  United  States,  James  Mon- 
roe, the  Secretary  of  State,  John  Quincy  Adams,  and  the 
Attorney-General,  William  Wirt,  in  its  specifications 
mentions  canned  goods  in  hermetically  sealed  cans  and  in 
such  a  way  as  to  leave  us  to  infer  they  were  not  then  con- 
sidered novel.  Thos.  Keusettis  assumed  to  have  learned 
the  art  of  preserving  in  England,  before  emigrating  to  this 
country. 

We  have  various  records  of  the  art  of  preserving  from 
1832,  in  which  year  one  Philip  Jones,  a  native  of  Massa- 
chusetts, is  mentioned  as  having  put  up  fruit  by  a 
particular  process.  It  is  not  known  just  what  this  pro- 
cess was,  but  it  is  believed  to  have  been  the  same  as  that 
employed  by  Appert.  We  learn  of  the  catching  and  pre- 
serving of  fish  in  1835,  and,  although  we  do  not  find  by 
what  process  they  were  preserved,  we  believe  it  was  by 
the  use  of  brine,  as  at  present.  >At  various  periods  up  to 
1840  the  art  of  preserving  in  hermetically  sealed  pack- 
ages is  mentioned,  but  it  was  far  from  being  general, 
being  known  to  only  a  few  ;  the  most  progress  was  made 
between  the  years  1840  and  1850.  i  Isaac  Wiiislow,  of 
Portland,  Me.,  is  supposed  to  have  been  the  first  to  pack 
sugar  corn  in  hermetically  sealed  cans  for  sale.  His  first 
experiments  were  made  in  1842,  and  in  1863,  twenty-one 
years  later,  he  obtained  from  the  United  States  letters 
patent  for  his  invention.  In  1847  general  packing 
began,  that  is,  the  importance  of  the  industry  was  just 
beginning  to  manifest  itself,  and  it  was  this  year  that 


GENERAL   REVIEW.  3 

tomatoes  were  first  packed  for  commercial  purposes  and 
New  Jersey  was  the  place.  Appert  speaks  of  preserving 
the  tomato  which  he  calls  love  apple,  but  it  has  little  or  no 
commercial  significance  in  his  work.  From  this  time  the 
industry  grew  rapidly.  In  1849,  when  the  gold  fever 
broke  out,  canned  food  came  in  great  demand  on  account 
of  its  adaptness  for  transportation,  convenient  form  and 
easy  preparation.  The  next  few  years  witnessed  a  very 
rapid  increase  and  the  trade  showed  a  healthy  develop- 
ment :  the  range  of  the  pack  began  to  widen  and  to 
include  fruits,  vegetables,  oysters  and  meats  ;  the  stand- 
ard of  quality  also  improved.  Maryland  soon  came  to 
the  front  as  the  recognized  leader  and  centre  of  this  grow- 
ing industry,  with  Maine,  New  York  and  New  Jersey 
following.  Now,  1890,  the  canning  industry  has  grown 
to  immense  proportions,  numbering  about  20,000  factories 
in  operation,  scattered  over  the  broad  domain  of  forty -one 
States  and  Territories.  Maryland  leads  in  the  number  ot 
factories,  followed  by  Maine,  Virginia,  New  York,  New 
Jersey,  Delaware,  California,  Illinois,  Alaska,  Ohio, 
Pennsylvania,  Iowa,  Kansas,  Michigan,  Missouri,  Massa- 
chusetts, Nebraska,  Oregon,  Texas,  North  Carolina, 
;  ^ashington,  Indiana,  Mississippi,  South  Carolina,  Ar- 
kansas, Georgia,  Florida,  Tennessee,  Wisconsin,  Colorado, 
Connecticut,  Alabama,  Louisiana,  Minnesota,  West  Vir- 
ginia, Kentucky,  New  Hampshire,  Rhode  Island,  Da- 
kota, Idaho  and  Utah,  in  the  order  of  the  number  of 
their  factories.  These  factories  give  employment  in 
various  capacities  to  1,000,000  persons  during  the  canning 
season,  while  those  directly  and  indirectly  concerned 
amount  to  4,000,000 ;  they  use  the  raw  material,  fruits, 


4  GENERAL   REVIEW. 

vegetables,  etc.,  produced  on  1,500,000  acres  of  land, 
thus  furnishing  a  home  market  for  the  products  of 
30,000  farms,  giving  employment  to  avast  number  of 
farm  laborers,  and  bringing  in  to  the  farmers  $25,000,000 
for  their  produce ;  they  transform  this  raw  material  into 
600,000,000  cans  of  food  worth  $48,000,000  in  first  hands, 
a  food  that  is  nutritious,  healthful  and  in  such  a  form  as 
to  be  easily  and  safely  transported  to  the  most  remote 
corners  of  the  earth.  Our  salmon  and  other  fish  canning 
industries  employ  3,000  vessels  and  25,000  fishermen, 
while  those  directly  and  indirectly  interested  amount  to 
nearly  300,000.  The  yearly  output  of  fish  alone  is 
100,000,000  cans,  valued  at  $18,000,000.  The  factories 
engaged  in  canning  fish  are  located  principally  on  the 
rivers  and  inlets  of  California,  Oregon,  Washington  and 
Alaska,  the  latter  being  engaged  in  packing  salmon  exclu- 
sively, and  Maine. 

Then  comes  Maine  with  -her  pack  of  mackerel,  lob- 
ster and  herring-sardines.  But  few  fish  are  packed 
outside  of  these  places  except  on  the  gulf  coast  of  Florida, 
Alabama  and  Mississippi,  where  this  important  industry 
is  just  springing  up  and  rapidly  developing.  The  oyster 
canning  industry  which  has  already  attained  gigantic 
magnitude,  is  still  growing :  engaged  in  it  are  2,000  ves- 
sels employing  20,000  hands,  while  the  whole  number  of 
persons  directly  and  indirectly  concerned  will  reach  nearly 
250,000.  The  annual  output  of  oysters  is  75,000,000 
cans,  valued  at  about  $8,000,000.  Then  comes  the 
immense  and  still  growing  meat  canning  industry,  the 
centre  of  which  is  Chicago.  Beef,  mutton,  tongue,  poul- 
try, etc.,  are  packed  and  shipped  to  almost  every  part  of 


GENERAL   REVIEW.  5 

the  globe.     The  output  of  this  class  of  goods  in  1889  was 
worth  $22,000,000. 

When  one  takes  into  consideration  the  multitude  of 
minor  products  that  find  their  way  to  markets  in  her- 
metically sealed  packages,  and  add  to  these  the  above 
products,  the  result  is  simply  marvellous.  It  is  esti- 
mated that  350  varieties  of  fruits,  vegetables,  fish  and 
meats  are  packed  during  their  seasons.  There  is  almost 
no  limit  to  the  possibilities  of  canned  food  if  it  is 
rightly  packed  and  placed  before  the  people.  The  vari- 
ous methods  and  improvements  which  tend  to  raise  the 
standard  of  quality  and  at  the  same  time  lower  the  price 
are  gradually  bringing  it  within  the  reach  of  all  classes. 
The  rate  at  which  the  demand  at  home  and  abroad  has 
increased  during  the  last  ten  years  is  almost  incredible. 
Canned  goods  are  used  in  all  parts  of  the  world;  the 
exports  are  continually  increasing  in  spite  of  the  preju- 
dice that  exists,  especially  in  foreign  countries.  Some 
of  this  prejudice  has  doubtless  justly  resulted  from  the 
inferior  quality  of  stuff  that  has  been  thrown  on  the 
market  by  unscrupulous  packers  and  dealers,  and  this 
can  be  removed  only  by  removing  the  cause.  But  any 
prejudice  against  canned  goods  honestly  packed,  on  the 
ground  that  they  contain  poisonous  substances  resulting 
from  the  chemical  action  of  the  contents  on  the  can,  is 
utterly  without  a  just  cause.  Occasionally  some  death 
will  be  announced  through  the  daily  press  as  having  been 
caused  by  eating  something  from  a  tin  can ;  but  announce- 
ment is  not  proof  by  any  means,  and  certainly  there  are 
few  who  will  accept  a  newspaper's  say  as  necessarily  true. 

None  of  the  cases  of  alleged  poisoning  from  eating 


6  GENERAL   REVIEW. 

canned  food  have  ever  been  proved,  the  most  of  them 
have  been  absolutely  disproved.  We  do  not  know  of 
a  single  one  that  has  been  stated  on  the  authority  of  a 
reputable  physician.  If  there  existed  any  such  peril  to 
the  public  the  medical  journals  would  certainly  have 
something  to  say  about  it,  and  the  people  would  be 
aroused  to  a  sense  of  their  danger. 

From  time  to  time  State  chemists  have  made  careful 
analyses  of  samples  of  every  kind  of  American  canned 
food  in  the  market,  and  in  no  instance  have  they  found 
a  trace  of  lead  or  any  other  poison.  Traces  of  tin  have 
been  found,  but  tin  is  not  poisonous ;  every  kitcken  in' 
the  land  is  well  supplied  with  tin  vessels  for  all  sorts  of 
uses  and  no  poisoning  ever  results.  However,  the  safest 
course  is  to  use  outside-soldered  cans  exclusively,  and  we 
advise  this  by  all  means  as  being  the  best  method  for 
overcoming  prejudice  abroad.  Bismarck,  in  his  recent  re- 
marks on  the  subject  of  American  canned  goods,  showed 
that  there  existed  in  Germany  a  very  decided  sentiment 
against  these  goods  on  account  of  the  inside-soldered  cans. 
Our  packers  who  wish  to  get  a  good  foothold  in  the  de- 
sirable market  that  Germany  offers,  will  do  well  to  note 
the  above  and  follow  the  example  of  California  packers, 
who  are  using  outside-soldered  cans  very  largely  for  this 
season's  pack.  The  few  real  cases  of  illness  from  eating 
canned  food  have  resulted  from  its  being  spoiled  and  not 
from  its  containing  poison,  and  we  believe  that  in  the 
majority  of  these  cases  the  spoiling  took  place  after  the 
package  was  opened  and  not  before.  Now,  canned  food 
honestly  put  up  by  the  most  approved  methods  will  keep 
a  reasonable  length  of  time,  several  years — there  have 


GENERAL  REVIEW.  7 

been  cases  where  the  food  has  been  taken  from  the  can 
many  years  after  it  was  packed,  just  as  fresh  as  when  put 
in — but  it  is  not  warranted  to  keep  after  the  seal  is  broken, 
any  longer  than  similar  food  in  its  original  fresh  state. 
It  would  not  be  reasonable  to  expect  otherwise.  So  the 
prudent  housekeeper  will  bear  this  in  mind  and,  if  she 
does  not  use  all  the  contents  of  a  package  when  it  is 
opened,  take  the  necessary  precaution  to  keep  it  fresh. 
It  is  advisable  that  the  contents  of  a  tin  can,  particularly 
tomatoes  or  any  vegetables,  or  fruits  of  a  similar  acid 
nature,  be  taken  out  as  soon  as  the  can  is  opened. 

The  tests  which  canned  food  has  successfully  under- 
gone during  the  past  fifteen  years  is  wonderful ;  only 
improved  health  has  followed  its  use,  and  its  keeping 
qualities  have  been  demonstrated  by  long  expeditions  in 
various  parts  of  the  world.  Not  only  has  it  reached  the 
hottest  regions  of  the  tropics  but  has  also  gone  as  near 
the  North  Pole  as  explorers  have  ever  ventured :  that 
taken  by  Stanley  and  other  explorers  into  the  heart  of 
Africa,  and  by  Greely  on  his  Arctic  expedition,  was 
opened  just  as  fresh  and  sound  as  when  first  put  up. 

The  wrappers,  scattered  all  over  the  world,  civilized 
and  uncivilized,  are  monuments  to  American  enterprise, 
and  tell  in  a  voiceless  language  the  simple  story  of 
American  progress.  Tin  cans  now  decorate  native  huts 
remote  from  civilization,  and  are  sometimes  worn  by  the 
natives  as  ornaments. 

This  kind  of  food  is  just  the  thing  for  those  living  in 
mining  and  lumbering  districts ;  those  who  go  down  to 
the  sea  in  ships ;  those  who  travel  in  the  parching  deserts 
or  pathless  forests ;  in  fact  all  who  are  remote  from  the 


8  GENERAL   REVIEW. 

centres  of  supplies.  What  a  boon  it  must  be  to  these 
toilers  on  sea  and  land  to  have  such  delicious,  healthful 
food,  while  their  predecessors  of  a  quarter  of  a  century 
ago  were  compelled  to  subsist  largely  on  dry  bread  and 
salt  junk. 

The  beneficial  effects  of  good,  ripe,  sound  fruits,  in 
purifying  the  system  and  toning  up  the  general  health, 
especially  in  certain  classes  of  stomach  derangements,  are 
well  known  and  yearly  growing  in  favor  with  physicians 
who  advise  the  judicious  use  of  fruits  in  preference  to 
nauseous  drugs  much  more  than  they  did  formerly.  In 
the  first-class  canned  article  we  have  something  better 
than  similar  goods  in  their  so-called  fresh  state  as  usually 
found  in  the  shops  of  the  grocers,  who  too  often  palm  off 
stale,  unsound  fruit  on  their  customers.  Then  again,  the 
cost,  expense  of  handling,  easy  preparation,  all  speak  in 
favor  of  the  canned  article  as  compared  with  the  raw 
material.  But  probably  the  best  argument  of  all  in 
favor  of  this  kind  of  food  is  that  it  can  be  had  in  all 
seasons  and  in  places  where  the  fresh  food  cannot  be 
obtained. 

We  are  so  accustomed  to  having  this  easily  digested, 
healthful  food,  that  we  look  upon  it  as  a  matter  of  course, 
and  often  forget  what  a  privilege  we  enjoy.  While  the 
housekeeper  of  the  last  generation  had  to  spend  the  most 
of  her  time  searching  the  stalls  of  the  butcher  and  vegeta- 
ble dealer  and  the  shop  of  the  grocer  for  her  daily 
supplies,  and  seeing  to  it  that  they  were  properly  prepared 
for  the  table,  the  housekeeper  of  to-day  can  get  all  these 
of  the  first  quality,  fine  flavor,  requiring  little  or  no 
further  preparation,  and  in  quantities  sufficient  to  last  her 


GENERAL   REVIEW. 

any  desired  length  of  time  so  that  she  need  not  bother 
herself  again  for  days  or  weeks.  She  can  have  at  hand 
turtle  soup,  oysters,  meat,  fish,  vegetables,  fruits,  all  ready 
to  be  served  at  a  moment's  notice,  and  need  never  be 
caught  unprepared  by  some  one  dropping  in  unexpectedly 
to  dinner  or  supper.  All  parts  of  the  civilized  world  vie 
with  each  other  in  preserving  their  best  and  offering  it  at 
a  comparatively  trifling  cost :  Russia  sends  her  caviar  ; 
the  Mediterranean  coast,  her  sardines;  Alaska,  her  sal- 
mon; Canada,  her  lobster;  Maryland,  her  peaches  and 
oysters ;  California,  her  delicious  nectarines  and  fruits  of 
all  kinds;  and  almost  every  state  in  the  Union,  one  or 
more  of  the  fruits  or  vegetables.  A  truly  great  industry ! 
and  yet  how  much  greater  will  it  be  when  the  whole 
world  lays  aside  its  silly  prejudices  and  welcomes  it  with 
open  arms,  thus  granting  its  untold  millions  the  privileges 
which  we  so  greatly  enjoy.  Various  agencies,  of  which 
we  shall  speak  later  on,  are  so  lowering  the  price  of 
canned  food  that  it  is  gradually  coming  into  general  con- 
sumption, and  is  fast  becoming  a  staple  article  instead 
of  the  luxury  it  was  a  few  years  ago.  Who  can  tell  the 
good  effect  that  its  use,  in  the  place  of  so  much  bacon  and 
grease,  has  had  on  the  health  of  the  people  during  the 
past  fifteen  years  ?  A  big  stride,  you  will  doubtless  say, 
in  the  right  direction.  Yes,  but  only  a  step  on  the  long 
road  that  will  be  gone  over  as  sure  as  the  people  have  the 
good  sense  to  appreciate  a  good  thing  when  they  see  it. 
No  one  outside  of  the  trade  has  an  adequate  conception  of 
the  rapid  growth,  the  immense  proportions  and  great 
importance  of  this  industry,  which  is  even  yet  in  its 
infancy,  when  we  think  of  its  possibilities  and  promise. 


10  GENERAL   REVIEW. 

Indeed  we  venture  to  assert  that  some  of  those  engaged 
in  it  do  not  fully  realize  its  magnitude  and  importance,  so 
numerous  are  its  branches  and  so  vast  the  territory  covered. 
There  exists  with  the  general  public,  a  most  glaring 
ignorance  of  the  details  of  the  business  on  account  of  the 
childish  and  foolish  way  that  managers  and  so-called 
"skilled  processors"  have  sought  to  mystify  and  hedge  in 
from  the  vulgar  eye  their  valuable  processes ;  no  precious 
jewel  of  legend  has  ever  been  more  zealously  or  jealously 
guarded.  Even  some  of  the  canners  themselves  do  not 
know  as  much  as  they  should,  having  been  compelled  to 
pick  up  here  and  there  by  stealth  the  information  denied 
them  by  their  fellows, — such  information  is  not  the  most 
reliable. 

We  fail  to  see  the  reason  why  one  should  mystify  an 
operation  so  simple  that  a  person  of  ordinary  intelligence 
can  learn  and  efficiently  carry  it  out  in  a  short  time, 
unless  it  be  self-protection.  It  is  quite  natural  that  a 
man  getting  $25  a  week  for  comparatively  easy  work 
should  wish  to  keep  it  a  profound  secret,  and  veil  it  in 
almost  sacred  mystery;  and  the  more  easily  the  method 
can  be  learned,  the  greater  will  be  the  number  of  those 
who  will  learn  it,  and  the  greater  will  be  the  danger  of 
the  "  skilled  processor "  having  his  salary  cut  down  or 
losing  his  place  altogether. 

But  the  question  may  be  asked,  "  why  do  the  proprie- 
tors and  others  interested  in  the  profits  of  the  concern 
rest  content  with  this  state  of  affairs  when  they  could 
reduce  expenses  by  being  more  open  and  allowing  com- 
petition to  have  full  sway?"  This  is  certainly  a  very 
sensible  question,  and  the  ordinary  business  man,  not 


GENERAL   REVIEW.  11 

interested  in  this  particular  industry,  will  wonder  why 
there  should  ever  have  been  a  cause  for  it.  Surely  no 
one  will  pay  a  man  $25  a  week  when  some  one  else  will 
do  the  work  just  as  well  for  $15.  We  must  confess  that 
this  question  is  somewhat  puzzling,  and  the  only  answer 
we  have  to  give  is  that  these  people  are  afraid  that  some 
one  with  a  little  capital  will  learn  the  secrets  and  pecu- 
niary advantages  of  the  business  and  start  a  rival  estab- 
lishment. So  they  screen  themselves  from  the  view  of 
these  would-be  competitors,  and  to  be  consistent,  as  well 
as  to  protect  their  own  interests,  they  must  grant  a  simi- 
lar privilege  to  their  employees.  Employers  and  em- 
ployees combine  for  a  fancied  mutual  protection.  Now 
what  we  propose  to  do — and  we  do  it  without  wishing 
to  antagonize  proprietor  and  processor,  or  to  incur  the 
ill-will  of  either — is  to  place  before  the  public  &  bond  fide 
exposition  of  the  whole  of  this  carefully  guarded  art ; 
and  in  so  doing  we  think  we  are  benefiting  the  people  at 
large,  and  even  those  who  may  think  we  are  interfering 
with  and  injuring  their  business.  The  sooner  any  indus- 
try or  profession  is  freed  from  mystery  and  narrow- 
minded  policy,  the  sooner  it  will  find  favor  with  all 
enlightened  people,  and  these  are  the  ones  who  make  the 
desirable  patrons.  The  moment  it  shrinks  from  investi- 
gation and  hides  itself,  it  forfeits  somewhat  of  the  public 
confidence  and  support.  No  legitimate  calling  can  enjoy 
robust  health  and  do  the  public  the  most  good,  so  long 
as  it  is  handicapped  by  arbitrary  restrictions.  If  the 
methods  be  of  such  a  nature  as  to  admit  of  a  patent,  then 
let  them  be  patented,  but  let  the  people  know  all  about 
them  just  the  same.  The  more  knowledge  is  dissemi- 


12  GENERAL   REVIEW. 

nated  and  restrictions  are  removed,  the  more  smoothly 
will  the  two  great  economic  laws  of  supply  and  demand 
work,  to  the  greatest  profit  to  mankind.  Even  patents, 
granting  the  exclusive  use  of  certain  methods  or  machines 
to  inventors,  are  advisable  solely  because  men  have  not 
yet  attained  that  state  of  angelic  goodness,  wherein  they 
are  willing  to  spend  their  time  and  means  perfecting 
inventions  for  the  good  of  their  fellows.  The  processor, 
if  he  is  a  good  one,  need  not  fear,  for  there  will  always 
be  a  demand  for  an  efficient  workman  at  a  reasonable 
salary,  so  long  as  the  business  is  conducted  on  business 
principles.  There  are  doubtless  men  in  the  canning  busi- 
ness who  agree  with  us,  and  will  say  that  we  have  taken 
the  right  position,  but  very  few  of  these  will  venture  to 
give  an  expression  of  their  opinions  outside  of  their  asso- 
ciation meetings. 

Again,  we  are  borne  out  in  what  we  say  by  facts  :  in 
no  part  of  the  country  has  the  business  developed  more 
rapidly  and  surely  than  in  the  West,  where  there  is  a 
freer  interchange  of  ideas  than  elsewhere,  and  nowhere 
does  it  stand  on  a  surer  footing. 

The  various  Associations  have  done  much  toward  elim- 
inating the  above-mentioned  and  other  objectionable 
features,  but  there  is  a  vast  amount  of  work  yet  to  be 
done  in  this  direction.  The  work  of  the  Association 
should  not  stop  at  proposing,  discussing  and  adopting 
measures  that  directly  concern  its  individual  members,  or 
the  Association  as  a  whole,  and  no  one  else.  This  is  all 
very  good,  but  there  is  something  else  equally  important. 
It  must  be  admitted  that  there  still  exists  considerable 
prejudice  among  certain  classes  of  people  against  the  use 


GENEKAL   KEVIEW.  13 

of  canned  goods,  from  a  real  or  fancied  want  of  cleanli- 
ness in  their  preparation,  and  nothing  will  so  quickly  kill 
this  prejudice  as  being  always  ready  and  willing  to  show 
visitors  through  one's  factory  and  explain  details,  thus 
demonstrating  the  cleanliness  of  the  various  processes  and 
the  consequent  purity  of  the  food  that  is  being  offered  to 
the  public.  In  this  way  there  will  be  an  increased  demand 
for  this  kind  of  food,  that  is,  if  your  material  and  processes 
are  what  they  s,hould  be.  A  poor  product  will  inevitably 
bring  disaster  in  the  end.  It  is  perfectly  natural  that  people 
should  wish  to  know  something  about  the  preparation  arid 
composition  of  the  food  they  are  eating,  and  in  the  present 
case  it  is  to  the  interest  of  all  parties  concerned  that  they 
should  know.  If  canned  goods  are  what  they  should  be, 
and  people  are  made  aware  of  their  value  as  a  food,  the 
demand  would  be  very  much  greater  than  it  is. 

But  this  principle  of  secrecy  manifestly  does  not  afford 
the  desired  protection,  if  by  protection  we  mean  prevent- 
ing the  establishing  of  new  factories,  for  they  are  spring- 
ing up  North,  South  and  West.  If  these  are  managed 
by  men  who  have  not  a  sufficient  knowledge  of  the  busi- 
ness, and  who  might  be  enlightened,  then  they  are  not 
putting  first-class  goods  on  the  market  and  are  thus  doing 
more  damage  than  good.  Again,  if  there  should  ever 
come  a  time  when  there  is  danger  of  a  glut  in  the  market, 
and  consequent  loss  of  profits,  men  will  still  continue  to 
rush  into  the  business  under  the  delusion  that  there  is 
still  money  in  it,  when  they  would  stay  out  of  it  if  they 
knew  the  real  state  of  affairs.  But  happily,  this  stage  has 
not  been  reached,  for  there  has  always  been  and  still  is  a 
demand  for  a  first-class  article  at  a  good  price.  The  pre- 


14  GENERAL   REVIEW. 

diction  of  some  that  the  birth  of  so  many  factories  South 
and  Southwest  would  flood  the  market  and  cut  off  profits 
have  proven  false,  for  business  has  steadily  increased  and 
the  market  never  had  a  healthier  tone  than  now.  The 
reason  is  that  the  growth  of  the  popular  taste  for  this 
kind  of  food  has  kept  pace  with  the  production.  The 
best  way  to  quicken  this  pace  is  to  keep  the  market 
well  supplied  with  good,  sound,  well-packed  goods — 
there  cannot  be  too  many  of  this  class — and  this  will  also 
drive  out  the  ignorant  and  careless  packers  whose  output 
does  so  much  mischief.  Let  quality  not  quantity  be  the 
packer's  watchword.  And  this  quality  must  be  presented 
in  a  certain  form  to  suit  the  tastes  of  buyers,  which  some 
may  think  capricious,  but  it  must  be  remembered  that 
they  buy  such  goods  only  as  suit  their  customers.  For 
example  :  Peas  may  be  ever  so  fresh  and  well  packed,  yet 
if  they  are  not  properly  assorted,  but  have  large  and 
small  all  mixed,  they  will  not  please  the  fastidious  con- 
sumer and  consequently  will  not  command  the  highest 
price  from  the  buyer  ;  peaches  may  be  models  in  color  and 
flavor  and  packed  in  standard  syrup,  yet  if  they  are 
chopped  up  into  pieces  of  all  shapes  and  sizes  they  will 
not  sell  as  standards.  The  standards  of  the  various  goods 
(which  we  give  elsewhere)  are  the  result  of  long  experi- 
ence and  are  based  on  demand,  and  no  packer  can  safely 
ignore  or  neglect  them.  Of  course  it  is  absolutely  neces- 
sary that  good  material  be  used,  without  which,  the 
standard  article  will  be  impossible.  The  superintendent 
cannot  be  too  careful  about  the  raw  material  that  comes 
into  his  place,  especially  let  it  be  sound  and  fresh  ;  and 
if  fruit,  neither  green  nor  over-ripe. 


GENERAL    REVIEW.  15 

Another  way  to  stimulate  the  demand  for  canned  food 
is  to  introduce  improved  machinery  and  more  economical 
methods,  thus  reducing  the  cost  of  production  and  con- 
sequently the  price  to  the  consumer.  The  history  of  this 
great  industry  shows  that  this  reduction  in  cost  has  gone 
hand  in  hand  with  improvement  in  product.  The  price 
has  been  still  further  reduced  by  the  invention  of  labor- 
saving  machinery  for  making  tin  cans,  these  being  the 
wrappers  commonly  used  in  preference  to  glass  jars,  which 
are  too  expensive  and  require  too  much  care  in  handling. 
The  wrapper  is  an  important  item,  as  it  is  ultimately  paid 
for  by  the  consumer,  and  hence  no  food  inclosed  in  costly 
wrappers  can  come  into  general  use.  When  we  remem- 
ber that  there  are  in  the  U.  S.  can-making  establishments 
that  turn  out  from  100,000  to  250,000  cans  per  day,  and 
that  these  cans  are  the  best  and  lowest-priced  in  the 
market,  we  may  form  some  idea  of  the  vast  influence  they 
exert  toward  cheapening  canned  food  and  increasing  con- 
sumption. The  duty  of  one  cent,  as  recently  proposed  in 
Congress  by  the  McKinley  Bill,  in  addition  to  the  already 
existing  duty  of  one  cent  per  pound  on  tin  plate  used  in 
making  cans  would  add  about  $3,500,000  to  the  cost  of 
cans  that  will  be  used  for  a  year's  packing.  As  the 
average  price  per  case  of  the  vegetables  and  fruits  most 
used  by  the  masses  is  about  $1.75,  it  is  quite  probable 
that  about  1,750,000  cases  less  would  be  consumed,  as  the 
consumers,  most  of  whom  are  working  people,  would  not 
be  likely  to  take  all  this  money  from  the  purchasing  of 
other  eatables  which  they  look  upon  as  necessaries.  We 
are  glad  to  say  that  this  iniquitous  Bill,  which  seeks  to 
add  to  the  already  fabulous  wealth  of  the  sheet  iron  man- 


16  GENERAL   REVIEW. 

ufacturer  under  the  pretence  of  protecting  American  tin, 
has  been  laid  over  and  we  sincerely  trust  that  it  will  be 
killed.  But  this  is  only  one  example  of  the  way  our 
national  and  State  legislators  cripple  our  industries  by 
interfering  with  the  natural  laws  governing  them,  of 
which  laws  they  are  too  often  ignorant  or,  what  is  still 
worse,  ignore  them. 

Having  dwelt  at  some  length  on  the  means  of  increas- 
ing the  demand  for  canned  goods  it  may  be  well  to  say 
something  about  the  agencies  at  work  tending  to  decrease 
this  demand  and  inflict  serious  injury  on  the  whole  in- 
dustry.    The  first  that  comes  to  mind  is  the  practice  of 
putting  011  the  can  a  bogus  label  stating  that  it  was  packed 
in  some  famous  region,  contains   a   first-class,  standard 
quality  of  goods,  ete.,  thus  totally  misleading  the  public 
as  to  the  true  facts  of  the  case.     A  large  packer  or  whole- 
sale jobber  will  contract  with  a  number  of  small  concerns 
for  goods  to  be  delivered  without  labels,  then  adorn  all 
these  alike — good,  bad  and  indifferent — with  the  same 
bogus  label  proclaiming  to  the  world  that  they  were  put 
up  by  some  fictitious  firm  in  the  renowned  fruit  regions 
of  California  or  elsewhere.      Some  grocers  do  the  same 
thing.     These  small  packers  have  no  reputation  at  stake, 
since  their  names  are  not  on  the  cans,  and  so  they  are  not 
likely  to  turn  out  a  first-class  article,  the  chief  motive 
being  to  furnish  as  cheap  an  article  as  possible.     This . 
is   not   ignorance,   or   mismanagement,   or   any   of    the 
excusable  failings,  but  downright  criminal  action,  cheat- 
ing the  consumer  and  damaging  the  honest  packer,  and 
merits  the  unqualified  condemnation  of  every  fair-minded 
man  in  the  business  and  the  punishment  of  the  law.    The 


GENERAL   REVIEW.  17 

industry  can  ill  afford  to  shoulder  the  reproach  thus  cast 
upon  it  by  such  double-dealing,  and  all  honest  men  inter- 
ested in  it  should  exert  themselves  both  individually  and 
in  their  association  meetings  to  ferret  out  the  offenders. 
Every  State  should  have  strict,  rigidly-enforced  laws 
against  this  bogus  label  practice,  and  the  various  Can- 
ners'  Associations  should  use  their  influence  in  this  di- 
rection. We  cannot  lay  too  much  stress  on  this  for  if 
there  is  any  one  thing  that  tends  more  than  anything  else 
to  kill  the  canning  industry  it  is  this  abominable  decep- 
tion. But  fruit  and  vegetable  packers  are  not  alone  in 
this  ;  canned  beef  packers  are  addicted  to  the  same  trickery 
as  appears  from  a  case  which  recently  came  under  our 
notice  when  in  London,  wherein  a  retail  meat  dealer  was 
found  guilty  of  selling  for  canned  mutton  a  compound 
consisting  almost  entirely  of  beef  with  just  enough  mut- 
ton grease  added  to  give  it  a  mutton  taste.  The  bogus 
mutton  was  traced  to  Chicago  packers.  The  grocery 
shops  of  to-day  present  a  very  different  appearance  from 
what  they  did  a  dozen  years  ago,  having  been  transformed 
by  beautifully  labeled  cans  into  bright,  attractive  places 
instead  of  the  sombre,  prosaic  places  they  used  to  be. 
Some  of  the  shop-keepers  spend  much  time  designing 
pyramids  and  various  geometrical  figures,  and  by  a 
judicious  selection  of  cans  of  proper  sizes  and  labels  of 
harmonizing  colors  they  succeed  in  producing  a  most 
pleasing  effect  and  doubtless  draw  custom.  This  is  all 
very  good,  for  we  admire  the  beautiful  in  art  as  well  as 
in  nature,  but  it  would  be  more  effective  if  the  public 
had  implicit  faith  in  the  bona  fide  representation  of  every 
pretty  label.  The  contents  of  the  package  are  of  far 
2 


18  GENERAL   REVIEW. 

greater  consequence  than  the  wrapper  and  should  not  be 
sacrificed  to  dazzling  chrornos. 

We  have  already  spoken  of  some  needed  reforms  that 
can  be  best  brought  about  by  the  various  Canned  Goods 
Associations.  Here,  as  in  every  other  business,  "  in 
union  there  is  strength  "  and  every  canning  centre  should 
have  an  Association  to  protect  and  further  its  interests, 
which  can  be  done  by  concerted  action  much  more  surely 
and  effectively  than  by  spasmodic  individual  effort.  If 
any  question  should  arise  effecting  the  right  of  any  packer 
or  packers  to  use  any  particular  machine  or  device ;  or 
any  company  should  attempt  to  collect  what  may  be  con- 
sidered unjust  or  exorbitant  charges;  or  any  question 
whatever,  involving  the  rights  and  obligations  of  the 
packer,  should  come  up,  then  it  is  desirable  to  make  a 
test  case  of  it  and  settle  it  once  for  all,  and  the  Associa- 
tion can  retain  the  services  of  eminent  counsel  at  a  trifling 
cost  to  each  of  its  members.  Another  question  of  im- 
portance that  demands  consideration  and  action  is  that  of 
the  weights  of  cases  of  canned  goods.  The  packers  and 
transportation  lines  should  agree  upon  a  fixed,  stand- 
ard weight  for  cases  of  each  size  of  can,  all  goods 
to  be  received  and  charged  for  on  this  basis  by  all  lines 
in  all  parts  of  the  country.  This  would  obviate  much 
confusion  and  misunderstanding  among  consignors,  con- 
signees and  transportation  lines  and  at  the  same  time  save 
the  time  usually  taken  up  in  weighing. 

There  is  nothing  more  detrimental  to  the  systematic 
working  of  business  laws  as  the  want  of  a  definite  under- 
standing of  mercantile  usage.  And  this  brings  us  to  another 
fault  in  the  canned  goods  business  that  calls  for  a  remedy : 


GENERAL   REVIEW.  19 

the  absence  of  any  definite  understanding  as  to  how  a 
dealer,  who  buys  goods  under  a  guarantee  against "  stained 
tins,"  "  swells"  or  any  other  fault,  shall  collect  the  amount 
of  his  claim  in  case  the  goods  do  not  come  up  to  the  guar- 
antee— that  is  whether  he  should  ask  payment  in  cash  or 
in  like  goods,  or  have  his  choice  between  the  two — when 
there  is  no  specific  agreement  on  this  point  between  the 
buyer  and  seller.  This  question  certainly  has  two  sides, 
the  seller  has  equal  rights  with  with  the  buyer,  and  much 
trouble  and  hard  feeling  arising  from  dispute  would  be 
avoided  by  settling  it.  An  agreement,  based  on  business 
custom  and  the  rights  of  the  parties  concerned,  which 
leaves  no  ground  for  dispute,  would  be  far  preferable  to  a 
legal  contest.  The  law  often  sacrifices  equity  to  techni- 
cality. We  would  suggest  that  all  claims  for  faulty 
goods  should  be  accompanied  by  the  goods  as  evidence  of 
the  validity  of  the  claim,  otherwise  some  unscrupulous 
jobber  might  think  this  a  good  way  to  get  rid  of  his  goods 
at  cost  when  the  market  is  going  down.  The  question  as 
to  when  and  where  liability  ceases,  and  where  responsi- 
bility rests,  in  case  the  goods  have  changed  hands  one  or 
more  times  and  are  found  defective  before  the  expiration 
of  the  guarantee  is  an  important  one.  Not  very  long 
since  a  case,  wherein  a  dealer  purchased  a  lot  of  canned 
corn  by  sample  and  refused  payment  at  the  stipulated 
time  on  the  ground  that  the  goods  did  not  come  up  to  the 
sample,  was  tried  before  one  of  our  city  judges  and  the 
judge's  decision  showed  that  the  law,  or  at  least  his  inter- 
pretation of  it,  was  at  variance  with  the  opinion  of  those 
best  acquainted  with  the  usages  of  the  business  and  the 
facts  of  this  particular  case.  Disputes  of  this  kind  had 


20  GENERAL   REVIEW. 

better  be  referred  for  arbitration  to  a  committee  of  disin- 
terested men  engaged  in  the  business.  This  would  save 
time  and  expense  and  at  the  same  time  better  insure  justice. 

One  of  the  most  damaging  things  for  the  canned  goods 
packers  is  the  spasmodic  fluctuation  in  the  market,  due  to 
over-supply  and  short  supply,  alternating  with  an  entire 
ignorance  on  the  part  of  packers  as  to  what  is  the  real 
supply.  This  uncertainty  as  to  what  is  the  amount  of 
goods  On  the  market  is  caused  largely  by  "  bulls "  and 
"bears"  who  circulate  false  reports  in  order  to  depress  or 
buoy  up  the  market  to  suit  them.  Jobbers  are  responsible 
to  a  great  extent  for  this  state  of  affairs  and  it  will  be  a 
blessing  to  the  packer  when  they  change  their  tactics  or  get 
out  of  the  business  altogether.  The  sooner  this  spirit  of 
speculation  and  gambling  can  be  rooted  out  and  the  busi- 
ness conducted  on  a  square  basis  and  under  legitimate 
regulations,  the  better. 

Still,  if  the  jobber  must  or  will  stay,  then  the  best  thing 
is  for  the  packers  to  put  themselves  in  a  position  where 
they  can  get  all  their  information  from  reliable  sources, 
and  they  can  do  this  best  by  combining  and  forming 
Associations.  Every  packing  centre  should  have  its  local 
Association,  and  all  these  join  in  a  great  National  Asso- 
ciation, more  complete  and  better  united  than  the  one 
recently  formed. 

Each  of  these  local  concerns  should  keep  an  accurate 
account  of  the  quantity  of  stuff  to  be  packed  by  each  of 
its  members  during  the  season  and  inform  all  the  other 
local  concerns  through  the  National  Association,  and  this, 
coupled  with  the  information  as  to  demand,  communicated 
in  like  manner  will  enable  the  packers  to  gauge  their  out- 


GENERAL   REVIEW.  21 

put  accordingly,  and  not  be  at  the  mercy  of  manipulators 
and  sharpers.  This  is  only  one  of  the  many  good  results 
to  be  accomplished  by  the  Association.  Exhibits  of 
machinery  and  methods  for  the  general  public  would  go 
a  great  way  towards  removing  prejudice;  and  the  same 
thing,  a  little  more  in  detail,  for  members  would  give 
each  one  an  opportunity  to  profit  by  the  experience  of  all 
the  rest.  It  is  immediately  apparent  what  an  advantage 
this  would  be,  as  each  one  would  probably  know  some 
useful  point  that  had  escaped  the  notice  of  the  rest ;  and 
meeting  on  a  common  plane  with  common  interests  at 
stake,  could  not  fail  to  discourage  narrow-minded  policy 
and  engender  more  liberal  views. 

Again,  the  apparent  glut  that  sometimes  occurs  does 
not  come  from  the  packing  of  too  much  goods,  but  rather 
from  the  periodic  untimely  forcing  of  these  goods  on  the 
market.  Packers,  seemingly  forgetting  that  what  they 
put  up  in  three  months  is  to  be  gradually  consumed 
through  the  whole  year  and  not  swallowed  as  soon  as  it 
is  in  the  can,  are  disappointed  because  there  is  not  a  suf- 
ficient demand  among  the  consumers  and  retail  dealers  to 
take  all  their  pack  off  their  hands  right  away,  and  so  they 
get  frightened  at  the  threatening  glut  and  are  anxious  to 
get  rid  of  their  stock.  This  is  just  what  the  jobbers  want 
and  they  can  now  buy  up  all  the  stock  they  need,  little 
above,  at,  or  even  below  cost ;  they  then  have  the  market 
in  their  own  hands,  can  deal  out  their  holdings  in  lots  and 
at  times  to  suit  themselves  and  often  dictate  prices.  There 
has  been  no  glut,  only  a  hasty  crowding  of  the  market. 
The  jobbers  know  this  and  turn  it  to  their  advantage. 

It  frequently  happens  that  a  so-called  glut  in  a  certain 


22  GENERAL    REVIEW. 

fruit  or  vegetable  in  the  fall  is  followed  by  a  scarcity  in 
the  spring ;  low  prices  and  loss  to  the  packer,  followed 
by  high  prices  and  loss  to  the  consumer.  This  deluging 
the  market  through  ignorance  or  carelessness  is  mislead- 
ing and  disastrous  and  can  be  easily  avoided. 

In  the  first  place,  each  packer,  large  or  small,  should 
make  his  calculations  to  hold  on  to  a  good  share  of  his 
output  and  dispose  of  it  through  the  year  at  intervals, 
dependent  on  prices,  and  should  not,  therefore,  incur  any 
obligations  that  would  compel  him  to  sacrifice  it  as  soon 
as  packed,  at  any  price  he  can  get.  But  if,  as  seems  to  be 
the  case,  this  is  impracticable  on  account  of  the  great 
majority  of  packers  not  having  the  necessary  capital,  then 
the  next  best  thing  is  to  have  warehouses  established  at 
convenient  points — but  be  sure  they  are  not  controlled  by 
jobbers — where  packers  can  store  their  goods,  getting 
therefor  receipts  specifying  kind  and  quality.  These 
warehouses  should  be  so  managed  as  to  be  in  a  position  to 
carry  the  deposits  an  indefinite  period — to  the  next  sea- 
son, if  need  be — make  advances  on  them  and  deliver 
them  to  the  order  of  the  depositors.  Such  a  system 
would  relieve  the  market  of  an  excessive  supply  in  the 
fall,  prevent  a  scarcity  in  the  spring  and  at  the  same  time 
furnish  the  needed  financial  aid  to  packers.  Still,  even 
with  the  assistance  of  warehouses  at  their  command,  we 
would  advise  packers  to  use  these  chiefly  as  places  to  store 
their  goods  and  to  ask  for  as  few  advances  as  possible,  for 
in  borrowing  they  are  incurring  obligations  which  they 
must  meet,  sooner  or  later,  and  are  thus  putting  themselves 
in  the  power  of  capitalists  in  a  certain  degree. 

One  of  the  best  arguments  used  against  small  canneries 


GENERAL   REVIEW.  23 

is  that  they  have  so  little  capital  that  they  cannot  keep 
it  locked  up  in  idle  stock,  so  their  goods  must  be  sold  to 
the  first  purchaser  who  comes  along,  at  whatever  figure 
he  may  choose  to  give.  But  this  difficulty  may  be  over- 
come to  a  very  great  extent  by  the  system  of  association 
warehouses  above  mentioned.  Large  canneries  have  this 
advantage  over  the  small.  They  can  use  more  efficient 
machinery,  more  economical  methods,  and  thus  lessen  the 
average  cost  per  can  on  their  product,  and  at  the  same 
time  they  can  better  hold  on  to  this  product  and  be  more 
independent  in  their  attitude  toward  buyers.  Small  can- 
neries, on  the  other  hand,  have  a  decided  advantage  over 
large  ones  in  putting  up  certain  classes  of  delicate  perish- 
able fruits  and  vegetables — for  example,  peaches  and 
tomatoes, — which  require  great  care  and  personal  atten- 
tion on  the  part  of  the  superintendent  lest  they  become 
stale  before  they  are  packed  into  the  can  and  processed. 
Manifestly,  fruits  and  vegetables  of  this  class,  picked  long 
before  they  are  mature — as  they  will  have  to  be  if  they 
are  to  be  shipped  to  a  distance — then  roughly  handled 
over  miles  of  transportation  lines,  thrown  into  immense 
heaps  both  before  and  after  they  are  partly  prepared,  and 
prior  to  being  processed,  cannot  have  the  delicious  flavor 
they  would  have  if  picked  when  mature  or  nearly  so, 
carted  to  a  factory  near  by,  carefully  handled  in  small 
quantities,  processed  and  sealed  up  before  they  have  a 
chance  to  grow  stale  or  lose  their  original  flavor.  This  is 
only  one  of  the  arguments  in  favor  of  many  small  con- 
cerns scattered  through  the  agricultural  districts,  instead 
of  a  few  large  ones  in  the  great  cities.  It  does  not  seem 
natural  to  transport  perishable  raw  material  from  the 


24  GENERAL   REVIEW. 

centres  of  production  to  the  centres  of  population,  manu- 
facture it,  then  distribute  it — a  large  part  returning 
whence  it  came — when  it  can  be  manufactured  just  as 
well  or  even  better,  where  it  is  grown,  and  thus  save 
freight  and  waste.  This  is  not  a  parallel  case  to  that  of 
imperishable  material,  as  cotton,  which  requires  in  its 
manufacture  much  capital,  high  power,  and  other  con- 
siderations usually  found  in  cities  and  towns.  Still,  in 
the  canning  of  more  hardy  fruits  and  vegetables — for 
example,  apples  and  corn — which  are  not  easily  bruised, 
can  be  packed  in  large  quantities  by  labor-saving 
machinery,  and  where  the  margin  of  profit  is  less,  the 
small  factories  cannot  compete  with  the  large.  There  is 
much  to  be  said  in  favor  of  both  small  and  large  factories 
— they  each  have  their  place  and  the  demand  is  such  that 
they  will  each  continue  to  exist  in  spite  of  the  various  tac- 
tics employed  by  the  latter  to  push  the  former  to  the  wall. 
In  reference  to  disposing  of  his  pack,  if  he  does  so 
through  a  broker,  we  would  advise  the  packer  by  all 
means  to  confine  himself  to  one  broker.  The  principal 
reason  for  this  is  that  when  several  brokers  are  offering 
the  same  goods  for  sale  there  may  be  a  slight  difference 
in  the  prices  asked,  which  the  buyers  soon  discover,  and 
then  the  packer,  through  his  brokers,  is  really  competing 
with  his  own  goods.  Even  if  one  broker  knows  another 
is  offering  the  same  goods  and  at  the  same  price,  he  does  not 
know  how  long  this  will  last,  and  feels  altogether  insecure, 
particularly  if  it  is  rumored  that  the  other  broker  is  drop- 
ping a  trifle  in  his  price  in  order  to  effect  a  sale.  In  either 
case  the  market  becomes  demoralized ;  seller  and  buyer  lose 
their  tempers,  and  the  probability  of  a  sale  is  diminished. 


GENERAL    REVIEW.  25 

A  great  deal  has  been  said  of  late  about  the  purchase 
on  a  large  scale  of  canneries  throughout  the  country  by 
English  syndicates.  There  is  doubtless  some  truth  in 
the  rumor,  though  we  think  Englishmen  are  too  shrewd 
to  believe  that  they  can  combine  in  any  way  to  control 
the  output  of  canned  goods  in  this  country,  in  the  same 
way  they  are  trying  to  control  breweries  and  other  inter- 
ests, for  the  simple  reason  that  if  they  should  attempt 
any  such  "  trust "  to  maintain  a  good  margin  of  profit, 
the  people  would  see  what  money  there  would  be  in  the 
business,  and  thousands  of  small  factories  would  spring 
up  all  over  the  country.  It  is  utterly  impossible  for  any 
company  to  get  entire  control  of  such  a  business  when  a 
comparatively  small  capital  is  needed  to  embark  in  it, 
and  the  field  of  operation  is  so  large  that  factories  can  be 
started  in  almost  every  county  in  the  Union. 

The  fact  that  Englishmen  have  an  eye  on  this  industry 
is  significant,  however,  as  showing  that  they  look  upon 
it  as  one  of  the  most  important  industries  in  the  New 
World,  and  one  in  which  there  is  money  if  they  can  only 
find  a  way  to  obtain  possession. 

We  have  only  touched  upon  some  of  the  most  promi- 
nent features  of  this  industry,  which  is  so  young  and  yet 
so  great.  What  may  we  not  reasonably  expect  of  it  in 
the  next  twenty-five  years?  The  steady  increase,  im- 
provement and  cheapening  in  transportation  facilities, 
both  for  the  raw  material  and  the  manufactured  product, 
is  giving  it  a  wonderful  impetus,  and  establishing  it  over 
the  length  and  breadth  of  the  land.  Maryland,  long  its 
home  and  champion,  is  gradually  losing — not  her  impor- 


2b  GENERAL    REVIEW. 

tance,  by  any  means, — but  her  preeminence  as  compared 
with  her  sister  States,  some  of  whom  could  doubtless  give 
her  valuable  "  points."  California,  with  her  luscious 
fruits,  is  enabled  by  cheaper  overland  freight  rates  to 
compete  with  the  East  and  West  in  the  great  markets  of 
the  world,  while  her  geographical  position  gives  her  the 
advantage  in  the  trade  with  Central  and  South  America, 
Japan,  Australia,  and  the  islands  of  the  Pacific.  The 
population  of  the  New  World,  already  high  up  in  the 
millions,  is  increasing  at  an  incredibly  rapid  rate,  and 
this,  together  with  the  various  agencies  mentioned  as 
being  at  work  increasing  the  demand  for  canned  goods, 
insures  a  bright  future  to  the  canning  industry.  And 
yet,  when  we  compare  imports  and  exports,  the  result  is 
far  from  being  satisfactory.  Why  should  we,  who  have 
such  facilities  for  both  producing  the  raw  material  and 
packing  it,  import  so  much  of  the  foreign  canned  article 
and  export  so  little  of  our  own  ?  Certainly  no  country 
on  the  globe  grows  a  greater  variety  or  finer  quality  of 
fruits  and  vegetables  than  ours ;  and  certainly  none  has 
made  more  progress  in  the  art  of  preserving.  This  small 
demand  abroad  for  American  canned  goods  is  doubtless 
due  partly  to  the  unscrupulous  methods  of  some  packers, 
and  other  causes  referred  to  before ;  but  we  think  that  it 
is  due  in  a  very  large  measure  to  the  improper  means 
employed  for  putting  our  goods  on  the  foreign  market, 
together  with  the  want  of  any  mode  of  bringing  them  to 
the  notice  of  the  foreign  public. 

We  believe  that  if  our  Canned  Goods  Associations 
would  turn  their  attention  in  this  direction  and  devise 
some  means  for  systematically  advertising  our  goods 


GENERAL   REVIEW.  27 

abroad  they  would  be  amply  repaid  by  the  increased  de- 
mand. 

They  made  a  great  mistake  in  not  having  an  exhibit 
at  the  recent  Paris  Exposition,  for  here  was  a  splendid 
chance  to  show  Europe  the  excellence  of  our  product. 
Again,  why  were  the  delegates  to  the  Pan-American 
Congress  allowed  to  depart  without  ever  having  seen 
inside  an  American  canning  factory,  or  having  their  atten- 
tion called  to  the  character  of  its  product?  Possibly 
because  they  might  steal  some  valuable  secret  and  instruct 
Central  and  South  Americans  in  the  sacred  mysteries  of 
the  canning  house.  These  opportunities  of  bringing  a 
great  industry,  in  its  proper  light,  before  the  eyes  of  the 
world  have  been  lost ;  but  there  will  soon  be  another 
rare  opportunity — the  World's  Fair. 

Here  will  be  gathered  together  representatives  and 
exhibits  of  all  the  great  industries  of  the  world,  and  the 
canning  industry  should  be  not  a  whit  behind  the  rest. 
The  National  Canned  Goods  Association  should  make  it 
a  special  point  to  have  a  full  display  of  all  machines  and 
methods  employed  in  the  making  of  cans  and  the  pack- 
ing of  goodsj  and  omit  nothing  that  may  serve  to  impress 
upon  natives  and  foreigners  the  real  magnitude  and 
importance  of  the  canning  industry. 


II. 

ESTIMATES. 


Estimated  Amount  and  Cost  of  Complete  Plants 
of  Capacities  varying  from  2,000  to  20,000  Cans 
per  Day,  with  Remarks  on  Special  Machinery, 
Size  of  Buildings  and  Number  of  Hands  required 
to  Operate. 

We  propose  to  give  amount  of  general  machinery 
required  for  the  different  capacity  plants,  with  cost  of 
same  delivered  f.  o.  b.  The  estimates  given  are  based  on 
cash  figures,  and  at  figures  mentioned  can  be  obtained 
from  any  reputable  supply  house  in  the  country.  In 
some  cases  figures  will  be  at  variance,  but  estimates  here 
given  are  based  on  values. 

PLANT  No.  i. 

ESTIMATED  AMOUNT  AND  COST  OF  MACHINERY  FOR 
OUTFIT  OF  2,000  CANS  CAPACITY  PER  DAY. 

We  here  figure  on  open-bath  process. 

1  16-H.  P.  Boiler,  complete  with  all  trimmings  and 
including  proper  piping  and  fittings  necessary  for 
connecting  Boiler  with  Tanks. 

28 


ESTIMATES.  29 

1  Scalding  Tank,  diameter  36  in.,  depth  24  in. 
1  Exhaust  Tank,  diameter  36  in.,  depth  24  in. 

1  Process  Tank,  diameter  36  in.,  depth  24  in. 
4  Scalding  Baskets. 

2  Exhaust  Crates,  1  tier. 
2  Process  Crates,  2  tier. 

1  Perforated  Steam  Coil  or  Cross  for  Scalding  Tank. 

1  Perforated  Steam  Coil  or  Cross  for  Exhaust  Tank. 

1  Perforated  Steam  Coil  or  Cross  for  Process  Tank. 

1  Crane. 

1  30-Gal.  Gasoline  Tank. 

1  Air  Pump  for  Gasoline  Tank. 

1  Air  Gauge  for  Gasoline  Tank. 

2  Gasoline  Fire  Pots. 
1  Floor  Truck. 

4  Capping  Steels. 
4  Tipping  Coppers. 
1  Forging  Stake. 
1  Vise. 
1  Thermometer. 

1  Platform  Scale. 

2  Can  Tongs. 

1  Syrup  Gauge. 

1  Hammer. 

25  Buckets. 

6  Capping  Trays,  2  ft.  x  2  ft. 

3  Peeling  Tables,  3}  ft.  x  8  ft. 
1  Packing  Table,  3J  ft.  x  8  ft. 
1  Capping  Table,  3ft.  x  8  ft. 

Estimated  cost  of  this  outfit,  delivered  f.  o.  b.,  $460.50. 


30  ESTIMATES. 

Remarks. — The  above  outfit  is  especially  adapted  to 
canning  fruits,  berries  and  tomatoes,  as  these  do  not 
require  so  much  processing  as  the  coarser  kinds.  And 
we  think  that,  where  the  more,  tender  and  delicate  varie- 
ties are  canned,  the  open-bath  process  is  preferable  to 
closed-top  steam  kettles.  We  would  recommend  in  this 
case  the  making  of  open  process  tanks  of  diameter  and 
depth  given  above.  These  tanks  can  be  made  by  an 
ordinary  cooper,  using  for  the  purpose  two-inch  stuff  of 
either  well-seasoned  pine  or  oak,  and  should  be  made  in 
a  substantial  manner.  This  can  be  done  at  the  home 
factory,  and  they  will  be  found  superior  to  any  kettles 
furnished  for  the  same  purpose  and  made  of  boiler  iron, 
and  also  much  cheaper. 

Manufacturers  of  canning  machinery  furnish  these 
tanks  for  $10.00  each,  which  figure  is  included  in  our 
estimate.  They  will,  however,  if  the  matter  is  left  to 
them,  furnish  boiler  iron  kettles  instead,  as  on  every 
kettle  of  this  class  which  they  sell  their  profit  amounts  to 
$10.00,  and  for  this  reason  alone  they  advise  their  use. 

In  fitting  up  these  tanks  for  processing,  a  perforated 
coil  or  cross  of  IJ-inch  pipe  is  placed  in  the  bottom  of 
each  and  connected  by  means  of  a  T  with  a  1  J-inch  feed 
pipe  on  the  outside,  which  is  joined  to  a  2-inch  main 
supply  pipe  from  boiler.  If  a  coil  is  used  (and  we 
recommend  it  in  preference  to  cross)  a  single  coil  is  suffi- 
cient, and  is  best  made  as  follows :  Take  two  pieces  of 
pipe  of  required  diameter  and  of  a  length  somewhat  less 
than  the  inside  half-circumference  of  tank ;  screw  a  cap 
over  one  end  of  each,  bend  each  into  a  half  circle  and 
screw  the  open  ends  on  the  ends  of  the  horizontal  or  top  of 


ESTIMATES.  31 

T  in  such  a  manner  that  the  closed  ends  will  come  nearly 
together  and  form  a  circle  in  the  plane  of  the  T  ;  then 
place  the  coil,  holes  having  been  drilled  in  it  so  as  to 
throw  the  steam  toward  the  centre,  in  the  bottom  of  tank 
and  pass  the  stem  of  T  through  a  hole  made  for  the  pur- 
pose in  the  side  of  tank  near  the  base ;  join  the  base  of  T 
by  means  of  an  elbow  to  feed-pipe,  which  runs  vertically 
upward  and  connects  with  the  main  supply  pipe  passing 
overhead  from  the  boiler  parallel  to  line  of  tanks  or  ket- 
tles. The  feed-pipe  has  a  valve  to  regulate  supply  of 
steam.  The  steam  is  turned  on  and  forced  through  feed- 
pipes into  coils  and  against  the  caps  which  force  it  back 
through  the  Holes  toward  the  centre  of  tanks  or  kettles, 
thus  heating  the  water-bath. 

Where  one  has  a  boiler  on  hand,  which  perhaps  he  is 
using  for  other  purposes,  he  can  very  readily  see  how 
easily  he  can  fit  up  a  first-class  outfit,  and  thus  avoid  the 
purchasing  of  a  boiler  and  kettles  which  are  the  chief 
items  of  expense  in  the  ordinary  outfit.  The  other 
articles  mentioned  in  estimate  would  probably  have  to  be 
bought  of  some  manufacturer  of  canning  factory  supplies, 
but  not  necessarily  so. 

Perhaps  a  few  explanations  in  reference  to  the  uses  of 
the  various  articles  mentioned  as  being  needed  would  be 
a  benefit  to  those  living  at  a  distance  from  sources  of  sup- 
plies, and  in  many  cases  these  articles  may  be  bought  in  a 
home  market.  For  example,  a  16-H.  P.  boiler  is  necessary 
for  furnishing  steam  for  heating  the  water-bath ;  pipings  and 
fittings  are  needed  for  connecting  boiler  with  tanks  or  kettles. 
The  length  of  pipe  required  depends  entirely  upon  the  dis- 
tance that  one  intends  setting  the  tanks  from  the  boiler. 


32  ESTIMATES. 

Scalding  kettles  or  tanks  are  used  for  scalding  or 
blanching  those  vegetables  requiring  it.  Exhaust  kettles 
or  tanks  are  used  for  exhausting  the  cans  in  order  to  force 
the  cold  air  out  of  them  after  they  have  been  packed  and 
capped.  Process  kettles  or  tanks  are  for  processing  or 
cooking  the  fruit,  vegetables,  etc.,  after  the  cans  have 
been  packed,  capped  and  exhausted.  Scalding  baskets 
are  of  galvanized,  heavy  wire,  holding  about  one  bushel, 
and  are  intended  for  scalding  tomatoes  so  they  may  be 
readily  peeled.  (For  vessels  used  in  blanching,  see 
"  Processes.")  Exhaust  crates  are  made  of  strap  iron, 
having  handles  for  being  hooked  to  a  chain  worked  by  a 
crane  for  lowering  and  hoisting  crates  containing  cans 
when  exhausting,  and  are  one  can  deep.  Process  crates 
are  like  exhaust  crates  except  that  they  are  two  cans  deep. 
Steam  coils  and  crosses  hav$  already  been  explained. 
Crane  is  used  for  handling  crates  in  exhausting  and  pro- 
cessing. Gasoline  tank  is  for  holding  oil  for  supplying 
fire-pots,  and  requires  piping  and  fittings.  Air  pump  is 
for  pumping  air  into  this  tank  and  forcing  oil  to  fire  pots 
for  generating  gas.  Air  gauge  is  needed  for  measuring 
the  pressure  of  air  pumped  into  the  tank.  Gasoline  fire- 
pots  are  used  in  connection  with  the  above  for  heating 
capping  steels  and  tipping  coppers.  Floor  truck  is  used 
for  handling  cans  as  they  come  from  the  process  kettles. 
Capping  steels  are  for  capping  cans  after  being  packed. 
Tipping  coppers  are  used  for  closing  the  vent  after  the 
air  has  been  exhausted  from  the  can,  thus  hermetically 
sealing  it  before  going  to  the  process  kettle  to  receive  the 
last  cooking.  Forging  stake,  for  placing  coppers  on,  pre- 
paratory to  being  dressed  for  retinning.  Vise  is  used  for 


ESTIMATES.  33 

holding  coppers  for  dressing  or  filing.  Thermometer,  for 
testing  the  heat  of  water-bath.  Platform  scales,  for 
weighing  purposes  about  the  factory.  Can-tongs,  for 
handling  cans  when  hot.  Syrup  gauge,  for  ascertaining 
the  density  of  syrup  in  canning  fruit.  Hammer,  for 
hammering  out  coppers  after  being  placed  on  the  forging 
stake.  Buckets  are  used  by  peelers  and  packers.  Peel- 
ing tables  are  used  for  peeling  purposes.  Packing  tables, 
for  packing  purposes.  Capping  tables,  for  holding  fire- 
pots  and  for  capping  cans. 

A  building  of  two  stories,  20  x  45  ft.,  would  be  a  very 
suitable  one  for  this  outfit.  Boiler  may  be  placed  either 
in  this  building  or  in  a  boiler-room  adjoining.  The  first 
floor  can  be  used  for  process-room,  and  the  second  for  the 
storage  of  empties  and  stock.  To  successfully  operate 
this  factory  would  require  sixteen  hands,  as  follows : 
nine  peelers,  four  packers,  one  processor,  one  man  as 
capper  and  tipper,  and  one  fireman.  Much  depends  on 
the  help,  and  all  slow  help  should  be  weeded  out. 
Prices  paid  for  peeling,  three  cents  per  bucket ;  packers, 
fifty  cents  to  $1  per  day;  processor,  $2.50  to  $4  per  day; 
capper  and  tipper,  $2  per  day;  and  one  fireman,  $1.50. 
Outside  of  processor,  capper  and  tipper,  the  help  is  com- 
posed mostly  of  women  and  children,  and  other  unskilled 
labor.  The  art  of  processing,  as  well  as  that  of  capping 
and  tipping,  is  easily  acquired. 


34  ESTIMATES. 

PLANT  No.  2. 

ESTIMATED  AMOUNT  AND  COST  OF  MACHINERY  FOB 
OUTFIT  OF  2,000  CANS  CAPACITY  PER  DAY. 

We  here  figure  on  Open-bath  Process  as  before,  but  the 
kettles  of  this  outfit  are  of  boiler-iron,  as  they  are  in- 
tended to  be  set  in  brick  and  heated  by  furnace. 

1  Cast  Iron  Scalding  Kettle,  60-Gal. 
1  Boiler  Iron  Exhaust  Kettle  (J  iron),  diameter  36  in., 
depth  24  in. 

1  Boiler  Iron  Process  Kettle,  diameter  36  in.,  depth 

36  in. 
4  Scalding  Baskets. 

2  Exhaust  Crates,  1  tier. 

2  Process  Crates,  2  tier. 

3  Sets  of  Grate  Bars. 

3  Furnace  Doors. 
1  Crane. 

1  30-Gal.  Gasoline  Tank. 

1  Air  Pump  for  Gasoline  Tank. 

1  Air  Gauge  for  Gasoline  Tank, 

2  Gasoline  Fire-Pots. 
1  Floor  Truck. 

4  Capping  Steels. 

4  Tipping  Coppers. 
1  Forging  Stake. 
1  Vise. 
1  Thermometer. 

1  Platform  Scale. 

2  Can  Tongs. 


ESTIMATES.  35 

1  Syrup  Gauge. 
1  Hammer. 
25  Buckets. 

6  Capping  Trays,  2  x  2  ft. 
3  Peeling  Tables,  3Jx  8  ft. 
1  Packing  Table,  3}  x  8  ft. 
.    1  Capping  Table,  3  x  8  ft. 
Estimated  cost  of  this  outfit,  delivered  f.  o.  b.,  $246.00. 

Remarks.  —  The  above  outfit  is  adapted  to  canning 
fruits,  berries  and  tomatoes.  It  differs  from  Plant  No.  1 
only  in  this  respect,  that  the  kettles  are  of  \  boiler  iron 
and  are  set  in  brick- work, -with  furnace  for  heating  the 
water-bath.  Numbers  of  these  outfits  are  being  operated 
in  Maryland,  principally  for  canning  tomatoes,  but  we 
think  the  process  too  slow  and  unsatisfactory.  It  requires 
about  3,000  brick  for  furnace  and  chimney.  The  size 
building  best  adapted  to  this  outfit  is  one  of  about  20  x 
45  ft.,  one  or  two  stories.  The  same  number  of  help  is 
required  as  for  Plant  No.  1. 

PLANT  No.  3. 

ESTIMATED  AMOUNT  AND  COST  OF  MACHINERY  FOR 
OUTFIT  OF  5,000  CANS  CAPACITY  PER  DAY. 

We  here  figure  on  Open-bath  Process. 

1  23-H.  P.  Boiler,  complete  with  all  trimmings,  and 
including  proper  pipings  and  fittings  necessary  for 
connecting  boiler  with  tanks. 

1  Scalding  Tank,  diameter  36  in.,  depth  24  in. 

1  Exhaust  Tank,  diameter  36  in.,  depth  24  in. 

2  Process  Tanks,  diameter  36  in.,  depth  36  in. 


36  ESTIMATES. 

6  Scalding  Baskets. 

2  Exhaust  Crates,  1  tier. 

4  Process  Crates,  2  tiers. 

1  Perforated  Steam  Coil  or  Cross  for  Scalding  Tank. 

1  Perforated  Steam  Coil  or  Cross  for  Exhaust  Tank. 

2  Perforated  Steam  Coils  or  Crosses  for  Process  Tank. 
1  Traveling  Hoister. 

1  30-Gal.  Gasoline  Tank. 

1  Air  Pump. 

1  Air  Gauge. 

4  Fire-Pots. 

1  Floor  Truck. 

6  Capping  Steels. 

6  Tipping  Coppers. 

1  Forging  Stake. 

1  Vise. 

1  Thermometer. 

1  Platform  Scale. 

4  Can  Tongs. 

1  Syrup  Gauge. 
50  Buckets. 

8  Capping  Trays,  2  x  2  ft. 

5  Peeling  Tables,  3  J  x  8  ft. 

2  Packing  Tables,  3J  x  8  ft. 
2  Capping  Tables,  3  x  8  ft. 

Estimated  cost  of  this  outfit,  delivered  f.  o.  b.,  $646.25. 
Above  outfit  is  adapted  to  canning  fruits,  berries  and 
tomatoes. 

A  building  of  two  stories,  30  x  60  ft.,  will  be  a  very 
suitable  one  for  this  plant.  Boiler  may  be  placed  either 
in  this  room  or  in  a  boiler-room  adjoining.  The  first 


ESTIMATES.  37 

floor  can  be  used  for  process-room,  and  the  second  for 
the  storage  of  empties  and  stock.  To  successfully  oper- 
ate a  factory  of  this  capacity,  would  require  twenty 
hands  as  peelers,  eight  packers,  one  processor,  two  men 
capping  and  tipping,  and  one  fireman. 

PLANT  No.  4. 

ESTIMATED  AMOUNT  AND  COST  OF  MACHINERY  FOR 
OUTFIT  OF  5,000  CANS  CAPACITY  PER  DAY. 

We  here  figure  on  Closed- Top  Steam  Process  Kettle. 

I  23-H.  P.  Boiler,  complete,  with  all  trimmings  and 
including  proper  pipings  and  fittings  necessary  for 
connecting  Boiler  with  Kettle  and  Tanks. 

1  Scalding  Tank,  diameter  36  in.,  depth  24  in. 

1  Exhaust  Tank,  diameter  36  in.,  depth  24  in. 

1  No.  2  Steam  Process  Kettle  (Closed-Top). 
6  Scalding  Baskets. 

2  Exhaust  Crates,  1  tier. 
2  Process  Crates,  4  tier. 

1  Perforated  Steam  Coil  or  Cross  for  Scalding  Tank. 

1  Perforated  Steam  Coil  or  Cross  for  Exhaust  Tank. 

1  Crane. 

1  30-Gal.  Gasoline  Tank. 

1  Air  Pump. 

1  Air  Gauge. 

4  Fire-Pots. 

1  Floor  Truck. 

6  Capping  Steels. 

6  Tipping  Coppers. 

1  Forging  Stake. 


38  ESTIMATES. 

1  Vise. 

1  Platform  Scale. 

4  Can  Tongs. 

1  Syrup  Gauge. 
50  Buckets. 

8  Capping  Trays,  2  x  2  ft. 

5  Peeling  Tables,  3J  x  8  ft. 

2  Packing  Tables,  3Jx  8  ft. 
2  Capping  Tables,  3  x  8  ft. 

Estimated  cost  of  this  outfit,  delivered  f.  o.  b.,  $776.25. 

Remarks. — The  above  outfit  is  adapted  to  canning  all 
the  various  fruits  and  vegetables,  oysters,  fish  and  meats. 

For  general  canning  purposes  closed-top  steam  process 
is  necessary,  but  for  canning  fruits,  berries  and  tomatoes,  or 
such  vegetables  as  do  not  require  such  degree  of  heat,  we 
recommend  in  all  cases  the  use  of  open-top  process  tanks. 
However,  the  closed-top  steam  kettle  will  answer  for  pro- 
cessing fruits,  berries  and  tomatoes,  but  in  using  we  advise 
throwing  the  top  back,  practically  making  it  open-bath, 
thus  combining  both  processes  in  the  one  kettle. 

Same  size  building  and  same  number  of  hands  needed, 
as  in  Plant  No.  3. 

PLANT  No.  5. 

ESTIMATED  AMOUNT  AND  COST  OF  MACHINERY  FOB 
OUTFIT  OF  10,000  CANS  CAPACITY  PER  DAY. 

We  here  figure  on  Open-bath  Process. 

1  35-H.  P.  Boiler,  complete,  with  all  trimmings  and 
including  proper  pipings  and  fittings  necessary  for 
connecting  Boiler  with  Tanks. 


ESTIMATES.  39 

2  Scalding  Tanks,  diameter  36  in.,  depth  24  in. 

2  Exhaust  Tanks,  diameter  36  in.,  depth  24  in. 

3  Process  Tanks,  diameter  36  in.,  depth  36  in. 
2  Cooling  Tanks,  diameter  48  in.,  depth,  28  in. 
8  Scalding  Baskets. 

4  Exhaust  Crates,  1  tier. 
6  Process  Crates,  2  tiers. 

2  Perforated  Steam  Coils  or  Crosses  for  Scalding  Tank. 

2  Perforated  Steam  Coils  or  Crosses  for  Exhaust  Tank. 

3  Perforated  Steam  Coils  or  Crosses  for  Process  Tank. 
1  Traveling  Hoister. 

1  62-Gal.  Gasoline  Tank. 
1  Air  Pump. 
1  Air  Gauge. 

6  Gasoline  Fire-Pots. 
1  Floor  Truck. 

8  Capping  Steels. 
8  Tipping  Coppers. 
1  Forging  Stake. 
1  Vise. 

1  Thermometer. 
1  Platform  Scale. 

4  Can-Tongs. 

1  Syrup  Gauge. 

75  Buckets. 

12  Capping  Trays,  2x2  ft. 

7  Peeling  Tables,  3}  x  8  ft. 
3  Packing  Tables,  3J  x  8  ft. 
3  Capping  Tables,  3  x  8  ft. 

Estimated  cost  of  this  outfit,  delivered  f.  o.  b.,  $929.50. 


40  ESTIMATES. 

The  above  outfit  is  adapted  to  canning  fruits,  berries 
and  tomatoes.  A  building  of  two  stories,  30  x  70  ft. 
would  be  suited  for  this  capacity  outfit.  The  boiler  may 
be  placed  in  this  building  or  a  separate  boiler  room  may 
be  constructed.  To  operate  a  factory  of  this  capacity 
would  require  about  fifty  hands. 

PLANT  No.  6. 

ESTIMATED  AMOUNT  AND  COST  OF  MACHINERY  FOR 
OUTFIT  OF  20,000  CANS  CAPACITY  PER  DAY. 

We  here  figure  on  the  Closed- Top  Steam  Process  Kettles. 

I  60-H.  P.  Boiler,  complete  with  all  trimmings  and 
including  all  pipings  and  fittings  necessary  for  con- 
necting boiler  with  kettles  and  tanks. 

3  Scalding  Tanks,  diameter  48  in.,  depth  28  in. 

3  Exhaust  Tanks,  diameter  48  in.,  depth  28  in. 

3  No.  1  Steam  Process  Kettles. 

3  Perforated  Coils  or  Crosses  for  Scalding  Tank. 

3  Perforated  Coils  or  Crosses  for  Exhaust  Tank. 

3  Cooling  Tanks,  diameter  48  in.,  depth  28  in. 

12  Scalding  Baskets. 

9  Exhaust  Crates. 

9  No.  1  Process  Crates. 

1  Traveling  Hoister. 

1  62-gal.  Gasoline  Tank,. 

1  Air  Pump. 

1  Air  Gauge. 

8  Gasoline  Fire-Pots. 

1  Floor  Truck. 


ESTIMATES.  41 

10  Capping  Steels. 

10  Tipping  Coppers. 

1  Forging  Stake. 

1  Vise. 

1  2-ton  Scale. 

8  Can-Tongs. 

1  Syrup  Gauge. 

100  Buckets. 

18  Capping  Trays,  2  x  2  ft. 

12  Peeling  Tables,  3J  x  8  ft. 

5  Packing  Tables,  3  J  x  8  ft. 

5  Capping  Tables,  3  x  8  ft. 

Estimated  cost  of  this  outfit  delivered  f.  o.  b.,  $1,963.75. 

Remarks. — The  above  outfit  is  adapted  to  canning  all 
fruits,  also  vegetables,  oysters,  fish  and  meats.  A  build- 
ing, 30  x  80  ft.  would  afford  ample  room  for  this  capacity 
outfit,  and  to  successfully  operate  it  would  require  about 
80  hands,  skilled  and  unskilled  labor. 

NOTE. — This  outfit  completes  estimates  on  plants  and  covers  general 
machinery.  Where  packers  intend  operating  larger  plants  than  we 
have  given  estimates  on  they  can  find  out  the  cost  by  adding  additional 
horse  power,  tanks  or  kettles,  also  other  articles — the  proportion  can 
be  seen  by  comparison.  We  intended  giving  estimates  on  larger 
plants,  but  it  would  be  a  hard  matter  indeed,  to  give  figures  outside  of 
general  machinery,  so  we  give  a  list  of  the  various  special  machinery 
which  would  be  absolutely  necessary  in  packing  anything  in  large 
quantities.  Anyone  contemplating  going  into  the  business  will  do  well 
to  carefully  look  over  this  list ;  he  may  select  such  machinery  as  is 
specially  suited  to  his  purpose.  For  instance,  some  packers  make  a 
specialty  of  packing  corn;  others,  corn  and  tomatoes;  fruits  and 
tomatoes ;  or  a  diversity  of  fruits  and  vegetables ;  still  others  pack 
pumpkins,  squash,  etc.,  or  peas,  tomatoes  and  fruits.  The  above 
require  special  machinery  for  packing,  and  no  factory  combines  all. 


42  ESTIMATES. 

Pea  Hulling  Machine. — This  machine  is  used  in  all 
large  pea-packing  factories.  It  effectively  hulls  the  pea 
without  bruising  or  crushing,  and  has  a  capacity  of  600 
bushels  of  Early  Junes,  or  1,200  bushels  of  Marrowfats, 
per  day.  Cost,  complete,  about  $1,500. 

Rotary  Pea  Separator. — This  machine  grades  peas  of 
all  sizes,  and  has  a  capacity  of  perfectly  assorting  600 
bushels  of  peas  per  day.  Cost,  complete,  about  $325. 
Any  capacity,  however,  can  be  had,  up  to  1,200  bushels 
per  day. 

Corn  Cutting  Machine. — Cuts  the  corn  from  the  cob 
and,  is  claimed,  does  far  better  work  than  is  done  by 
hand.  The  capacity  is  put  at  from  60  to  80  ears  per 
minute.  Cost,  complete,  about  $150. 

Corn  Silking  Machine. — Used  for  removing  the  silk, 
or  other  refuse,  from  the  corn  after  it  is  cut  from  the  cob. 
Prices  vary  from  $50  to  $125,  according  to  capacity. 

Corn  Steaming  and  Can  Filling  Machine. — With  this 
machine  the  corn,  after  being  cut  from  the  cob,  silk  and 
other  refuse  removed,  is  thrown  into  a  hopper  which  feeds 
it  evenly  into  the  steamer,  where,  by  means  of  conveyor 
shaft,  it  is  carried  through  the  machine,  being  cooked  by 
steam,  which  is  applied  both  directly  and  indirectly  while 
the  corn  is  in  transit  to  the  can  filler,  which  discharges  it 
into  the  cans  with  the  least  possible  exposure  to  the  air. 
The  cans  are  then  immediately  sealed,  retaining  all  the 
sweetness  and  flavor  of  the  corn  in  its  natural  state. 
After  this  they  are  placed  in  the  process  kettle  to  com- 
plete the  cooking  process.  Capacity  of  this  machine  is 
12,000  cans  per  day.  Cost  about  $500. 


ESTIMATES.  43 

Can  Dipping  Machine. — Fills  cans  or  jars  with  liquid 
of  all  kinds  and  is  extensively  used  by  packers  of  corn 
for  filling  cans  with  brine.  Cost  about  $60. 

Exhausting  Machine,  for  exhausting  vegetables,  fruits, 
etc.,  in  cans  or  jars.  The  trays  are  placed  in  the  machine 
at  one  end  and  are  carried  by  an  endless  chain  through 
the  water- bath  at  a  speed  so  regulated  that  when  they  are 
delivered  at  the  other  end  of  the  machine  the  cans 
have  had  the  proper  time  for  exhaust.  It  is  provided 
with  coils  for  heating  the  water-bath.  This  does  away 
with  the  other  methods  of  exhausting  hereafter  explained. 
These  machines  have  a  capacity  of  exhausting  14,000 
cans  per  day.  Cost  about  $200. 

Tomato  and  Pumpkin  Filler. — Fills  accurately  the  cans 
with  either  tomatoes  or  pumpkin.  Prices  vary  from  $75 
to  $125. 

Pumpkin  Peeler. — Peels  the  pumpkin,  does  accurate 
work,  and  can  be  regulated  to  any  size.  Price,  about  $50. 

Pumpkin  Grater. — Grates  and  prepares  the  pumpkin 

for  the  can. 

• 

NOTE. — The  above  machines  can  be  operated  by  either  hand  or  steam 
power. 

Tomato  Scalder,  for  scalding  tomatoes  before  peeling. 
Used  where  large  quantities  of  this  vegetable  are  packed, 
and  can  be  made  by  the  packer  himself.  The  price,  if 
furnished  by  manufacturers,  is  $12. 

Apple  and  Peac/i  Parers,  Cocoanut  and  Pine  Apple 
Graters,  Cherry  Seeders,  Apple  Corers  and  Quarter  ers, 
for  either  steam  or  hand  power,  can  be  had,  and  prices 
vary  accordingly. 


44  ESTIMATES. 

Pea  Sieves. — Are  used  in  grading  peas,  where  they  are 
packed  in  small  quantities.  The  peas  are  hulled  by  hand, 
are  then  placed  on  the  sieve,  which  is  about  2x2  ft.,  and 
works  over  a  box.  The  sieve  is  made  by  tacking  wire 
over  a  frame,  the  wire  used,  depending  on  size  of  peas, 
which  are  usually  graded  in  three  sizes,  and  can  be  made 
at  the  home  factory. 

Pea  Blancher,  for  blanching  the  peas  after  being  hulled 
and  separated,  and  before  being  packed  in  the  can.  This 
blancher  is  made  of  light  galvanized  iron,  with  handles, 
and  holds  about  one  bushel.  It  has  perforations  for 
admitting  the  water  in  scalding.  Price,  about  $2.50. 

Peeling  Knives. — These  are  of  heavy,  short  blade,  and 
cost  about  $1  per  dozen. 

The  following  additional  articles  will  also  be  neces- 
sary :  Com  Cutting  Knives,  for  cutting  corn  from  the 
cob  in  packing  small  lots;  also  a  stiff  brush  is  required 
for  removing  the  silk  from  the  cob  before  cutting;  brush 
for  wiping  cans ;  also  lamps,  gasoline,  solder  and  solder- 
ing fluid.  Ejectors  for  raising  Water,  Rubber  Hose,  etc. 

NOTE. — There  are  various  other  labor-saving  machines,  such  as 
power  Capping  Machines,  Test  Tubs,  Can  Wipers,  Labeling  Ma- 
chines, etc.,  but  these  are  not  generally  used  except  in  very  large 
establishments. 

To  operate,  special  machinery  will  require  in  addition  to  boiler  an 
engine  of  small  H.  P.,  also  shafting,  belting,  &c.  Where  these 
machines  are  operated  by  hand  power  a  boiler  is  required  only,  with- 
out furnishing  motive  power.  We  have  in  our  estimates  figured  on 
gasoline  fire-pots,  as  they  are  used  to  a  larger  extent  than  any  other 
pot.  But  we  have  other  kinds  on  the  market  equally  well  adapted 
and  at  one-tenth  the  cost,  for  where  gasoline  is  used  it  is  necessary  to 
have  tank,  air  pump  and  air  gauge,  and  these  amount  to  a  considera- 
ble cost,  although  gasoline  fire-pots  can  be  operated  by  means  of  a 


ESTIMATES.  45 

small  tank  without  air  pressure.  Gasoline  in  the  hands  of  inexperi- 
enced persons  is  dangerous,  besides  adding  very  materially  to  the  cost 
of  insurance.  Various  fire-pots  are  to  be  had,  those  burning  charcoal 
as  low  as  $2.50,  others  from  $5.00  to  $15.00. 

CANS. 

It  may  not  be  amiss  to  say  here  something  about  the 
tin  can  in  addition  to  what  we  have  already  said  in  the 
General  Review,  and  also  give  estimates  of  can-making 
machinery.  Durand  who  took  out  his  patents  in  1810, 
included  ft  vessels  of  tin/'  and  was  the  pioneer  in  the  art 
of  making  for  hermetically  sealed  food,  vessels  that 
combine  lightness,  durability  and  cheapness.  Glass  and 
stone  packages  are  so  expensive,  heavy  and  easily  broken 
that  both  their  first  cost  and  the  expense  of  subsequent 
handling  at  the  cannery  and  by  the  transportation  lines 
would  add  so  much  to  the  final  price  of  canned  food,  and 
so  limit  the  output,  that  it  could  not  come  into  general  use. 

To  form  some  idea  of  how  the  vessel  affects  the  price 
of  the  package  one  has  only  to  go  into  a  grocer's  shop  and 
price  a  certain  grade  of  fruit  put  up  in  glass  jars  and  then 
price  the  same  fruit  in  tin  cans.  Durand  and  his  suc- 
cessors by  their  inventions  and  improvements  in  can-mak- 
ing, have  done  almost  as  much  toward  bringing  canned 
goods  into  common  consumption  as  have  Appert  and  his 
successors,  by  their  inventions  and  improvements  in  the 
art  of  preserving.  Instead  of  the  old  cans  made  slowly 
by  hand  entirely,  at  the  rate  of  perhaps  100  per  day,  per 
man,  and  costing  the  packer  ten  cents  apiece,  we  have 
now  immense  establishments  that  make  250,000  cans  per 
day,  better  than  the  old  ones,  and  coati»g-tfee-^iagker  only 


46  ESTIMATES. 

two  cents  apiece.  Most  of  this  advance,  made  within 
the  last  quarter  of  a  century,  has  been  accomplished  by  the 
division  of  labor  and  the  introduction  of  system,  accuracy 
and  labor-saving  machines.  But  curious  enough, 
although  the  wrapper  has  been  cheapened  so  much,  the 
contents  have  been  cheapened  still  more  in  proportion,  so 
that  while  thirty  years  ago  the  cost  of  the  can  was  about 
one-sixth  of  the  cost  of  the  package,  to-day  it  is  about 
one-fifth,  on  an  average. 

The  following  fixtures  are  necessary  for  making  cans  : 

1  Foot  Press. 

1  Pendulum  Press. 

1  Pair  3-ft>.  Top  Dies. 

1  Pair  3-ft>.  Cap  Dies. 

1  Pair  2-Sb.  Top  Dies. 

1  Pair  2-ft>.  Cap  Dies. 

1  Can  Header. 

1  Pair  Sq.  Shears. 

1  Pair  Bench  Shears. 

2  Pair  Hand  Shears. 

1  Pair  Forming  Rolls. 

4  Solder  Frames  and  Cylinders,  3-ft). 

4  Solder  Frames  and  Cylinders,  2-ft>. 

1  Solder  Mould. 

1  Solder  Cutter. 

1  Fire  Pot  for  Seaming. 

3  Floating  Machines. 
1  62-Gal.  Oil  Tank. 
1  Air  Pump. 

1  Vise. 
1  Anvil. 


ESTIMATES.  47 

1  Hammer. 

Estimated  cost,  delivered  f.  o.  b.,  $440. 

The  above  machinery  is  adapted  to  making  both  2-ft). 
and  3-ft>.  cans,  which  are  the  ones  mostly  used.  One  box 
of  tin  plate  will  make  270  3-ft>.  cans,  or  370  2-ft).  cans. 
This  tin  plate  costs  $4.65  per  box.  The  cost  of  turning 
out  is  $2.06  per  hundred  for  3-ft>.  cans,  and  $1.58  for 
2-ft).  cans.  Packers  pay  for  3-Sb.  cans  $2.20  to  $2.40  per 
hundred  ;  for  2-ft).  $1.70  to  $1.90  per  hundred. 

STANDARD  SIZES  FOR  CANS. 

No.    1  Cans,  1-lb Diameter  2|  in.,  Height  4in. 

No.    2      "      2-lb "         3  A  in.,       "      4&w. 

No.    3      "      3-lb "         4,^ in.,       "       4|  in. - 

No.    6      "      6-lb Double  the  capacity  of  No.  3. 

No.  10      "      1-Gal Diameter  6i  in.,  Height  7  in. 

All  outside  measure  at  largest  part. 

NOTE. — There  are  many  superior  machine-made  cans  and  some 
packers  prefer  them  to  the  hand-made,  but  we  believe  that  the  latter 
cans  give  more  general  satisfaction.  The  prices  are  about  the  same. 
We  would  again  impress  upon  the  packer  the  desirability  of  outside- 
soldered  cans,  particularly  for  the  foreign  trade. 

LABELS. 

The  labeling  of  cans  is  very  necessary  and  no  packer 
can  afford  to  do  without  it. 

There  has  been  much  progress  made  during  the  last 
few  years  in  the  art  of  designing  and  turning  out  hand- 
some labels,  and  modern  cans  are  covered  with  fine 
specimens  of  the  lithographic  art.  Many  large  houses 


48  ESTIMATES. 

are  engaged  in  the  business  and  employ  first-class  artists 
for  the  special  purpose  of  getting  up  new  designs  each 
season.  These  attractive  labels  are  among  the  best  pay- 
ing advertisers  of  canned  goods,  and  thus  play  a  very 
important  part  in  the  business.  Let  every  packer  use 
the  prettiest  labels  he  can  find,  but  let  him  not  use  bogus 
labels  nor  make  any  misleading  statements  on  his  cans. 
Prices  vary  from  $1.25  to  $3  per  thousand,  according  to 
the  size  can. 


III. 

FRUITS. 


General  Remarks;  Varieties  Best  Adapted  to 
Canning  Purposes  ;  Hints  on  Cultivation  ;  Prices 
Paid  by  Packers. 

The  subject  of  fruits  is  such  a  comprehensive  one  that 
we  must  confine  ourselves  to  a  few  general  remarks, 
mainly  in  reference  to  the  selection,  planting  and  cultiva- 
tion of  kinds  that  experience  has  shown  to  be  best  suited 
for  canning  purposes.  The  reader  who  wishes  to  learn 
all  the  details  of  propagating  in  the  nursery,  transplant- 
ing, cultivating,  treating  for  diseases  and  insects,  of  the 
numerous  varieties  of  large  and  small  fruits,  we  would 
refer  to  the  various  books  on  fruit  culture,  several  of 
which  are  thoroughly  practical  and  excellent  in  every 
respect. 

It  is  estimated  that  there  are  nearly  four  thousand 
varieties  of  fruits  under  cultivation  in  different  countries  ; 
4  49 


50  FRUITS. 

the  United  States  alone  growing  at  least  five  hundred 
varieties  of  standard,  well-tested  apples,  apricots,  black- 
berries, cherries,  currants,  gooseberries,  grapes,  nectarines, 
peaches,  pears,  plums,  quinces,  raspberries,  strawberries 
and  tropical  fruits.  Besides  these  there  are  many  varie- 
ties not  in  favor  with  the  people,  some  of  them  new  and 
unknown,  and  the  list  is  yearly  growing.  The  popular- 
ity of  fruits  is  due  to  several  causes.  In  the  first  place 
they  are  palatable,  easily  digested  and  healthful.  Then 
again,  their  cultivation  is  such  a  cleanly,  invigorating 
occupation  that  thousands  of  professional  men,  merchants 
and  others,  spend  their  leisure  hours  in  it,  gaining  health, 
pleasure  and  profit. 

The  value  of  the  fruit  product  of  the  United  States 
for  1889,  was  as  follows  :  Apples,  about  $55,000,000; 
peaches,  $60,000,000 ;  pears,  $15,000,000;  strawberries, 
$6,000,000 ;  grapes,  $20,000,000  ;  other  fruits,  $24,000,- 
000  ;  making  a  total  of  about  $180,000,000.  The  greater 
portion  of  these  being  perishable,  their  consumption  in 
the  green  state  is  confined  to  a  few  months,  in  some  cases 
to  a  few  weeks  of  the  year ;  and  so,  without  some  practi- 
cal means  of  preserving  them,  a  very  large  part  must 
necessarily  go  to  waste.  The  canning  process  furnishes 
this  means,  and  now  millions  of  dollars  worth  of  choice 
fruits  are  preserved  with  their  natural  flavor  in  cans  and 
sent  in  convenient  packages  to  all  parts  of  the  world, 
where  they  are  enjoyed  continuously  every  month  in  the 
year  till  a  new  crop  comes.  With  the  constantly  improv- 
ing modes  of  preserving  and  shipping  fruits,  the  multi- 
plication of  the  uses  to  which  they  are  put ;  the  decrease 
of  freight  rates,  and  the  increase  of  population  and 


FRUITS.  51 

exports,  there  is  no  danger  that  the  country  will  not  be 
able  to  make  use  of  its  enormous  and  continually  increas- 
ing yield.  In  1889  the  exports  of  canned  fruits  amounted 
to  $915,341.00  ;  imports,  $1,042,846.00. 

It  is  impossible  to  make  a  list  of  the  varieties  of  any 
one  fruit  that  best  suit  all  canners  ;  for  soil,  climate,  the 
trade  to  be  supplied,  and  various  circumstances,  must 
largely  help  each  canner  to  decide  for  himself  what  vari- 
eties are  best  adapted  to  his  needs.  We,  however,  make 
some  suggestions  to  guide  the  packer  in  making  this  de- 
cision, and  also  give  lists  of  a  few  of  the  varieties  that 
have  been  tested  by  experience  and  found  to  be  reliable. 
These  lists  are  by  no  means  complete,  and  doubtless  each 
packer  knows  of  other  varieties  that  answer  his  purpose 
just  as  well  as  any  contained  therein. 

APPLES. 

Red  Astrachan,  Golden  Pippin,  Duchess  of  Oldenburg, 
Fall  Pippin,  Gravenstein,  Hawthornden,  Maiden's  Blush, 
Mangum,  St.  Lawrence,  Baldwin,  Buckingham  or  Queen, 
Fameuse,  Jonathan,  King  of  Tompkins  County,  North- 
ern Spy,  Rambo,  Rhode  Island  Greening,  Roxbury  Rus- 
set, Twenty  Ounce,  Winesap,  Yellow  Bellflower. 

Remarks. — In  addition  to  the  above  there  are  many 
others.  Indeed  we  may  say,  in  general,  that  any  good 
cooking  apple  is  a  good  canning  apple,  and  there  are  so 
many  of  these  that  one  cannot  fail  to  find  something  to 
suit  him  in  any  section  of  the  country.  Apples  are  the 
most  widely  grown  of  all  our  fruits :  there  are  many  fine 
specimens  north,  east,  south  and  west.  When  cooked 


52  FRUITS. 

(stewed  or  roasted)  they  are  healthful,  nutritious  and  pal- 
atable, and  in  many  cases  of  sickness  are  more  desirable 
than  liver  pills  or  any  laxative  medicines.  There  are  but 
few  varieties  that  keep  well  through  the  winter,  especially 
in  the  South,  hence  the  need  for  canning  them.  Good 
fruit,  well  packed,  will  open  in  the  spring  as  fresh  as 
when  put  up  and  will  make  delicious  pies.  Nearly  every 
culturist  knows,  or  thinks  he  knows,  how  to  plant  and 
take  care  of  apple  trees,  but  a  few  hints  on  this  point  may 
not  be  out  of  place.  In  the  first  place  he  should  get  his 
trees  from  a  reliable  nursery,  and  only  such  varieties  as 
are  adapted  to  his  climate.  Any  fault  in  the  soil,  unless 
it  be  very  great,  may  be  remedied  by  planting  in  the  fol- 
lowing manner :  dig  for  each  tree  a  hole  about  2J  feet 
square  and  1 J  feet  deep,  half  fill  with  a  compost — de- 
scribed below — then  fill  up  with  surface  soil,  which  has 
been  carefully  laid  aside  for  the  purpose,  and  plant  the 
tree.  If  the  soil  be  very  light  the  compost  above  men- 
tioned should  be  made  by  mixing  the  earth  with  ashes, 
stiff  loam,  etc. ;  if  very  stiff,  mix  the  earth  with  sand,  leaf- 
mould,  etc.;  in  either  case  a  little  lime  would  be  advan- 
tageous. If  the  soil  be  naturally  rich  and  mellow,  the 
large  holes  and  compost  are  not  needed.  To  obtain  the 
best  results  the  trees,  particularly  when  young,  should  be 
mulched,  that  is,  the  ground  over  the  roots  should  be  cov- 
ered with  a  few  inches  of  straw,  leaves,  half-decomposed 
manure,  etc.  This  keeps  the  roots  moist  during  a  drought 
and  prevents  them  from  freezing  in  winter.  Once  a  year, 
in  the  early  spring  before  the  sap  rises,  the  trees  should 
have  a  judicious  pruning.  For  the  first  five  years  after 
planting,  the  soil  among  the  trees  should  be  kept  clean 


FRUITS.  53 

and  mellow  by  growing  root  crops,  such  as  potatoes,  or 
by  simply  plowing  and  cultivating. 

Packers  pay  for  this  fruit  from  25  cents  to  50  cents  per 
bushel,  delivered. 

The  preparation  of  apples  for  the  can  requires  paring 
and  coring  machines,  hand  or  steam  power.  After  paring 
and  coring,  the  apples  are  packed  as  solid  as  possible  in 
the  cans,  which  are  then  filled  completely  with  water, 
wiped  and  capped  :  if  cold  water  is  used  the  cans  are  then 
exhausted ;  if  boiling-hot  water  is  used  they  need  no  ex- 
haust. The  cans  are  then  immediately  tipped  and  pro- 
cessed. Apples  are  packed  in  3-Bb.  and  gal.  cans.  The 
process  we  give  is  for  3-ft).  cans — allow  double  this  time 
for  gallon  cans.  It  costs  to  pack  the  former  about  90 
cents  per  case  of  2  doz.  cans ;  the  latter,  about  $3.00  per 
case. 

This  fruit  is  in  good  demand,  and  pays  to  pack. 

NOTE. — All  canned  goods  are  packed  2  doz.  cans  in  a  case,  unless 
otherwise  stated. 

APRICOTS. 

Alberge  de  Montgamet,  Breda,  Early  Golden,  Large 
Early,  Moorpark,  Peach,  Royal,  Saint  Ambroise. 

Remarks. — The  Moorpark  is  probably  best  known 
and  most  valued.  Trees  grafted  on  peach  stocks  require 
same  soil  and  treatment  as  peach  trees,  while  those 
grafted  on  plum  stocks  require  a  heavier  soil.  We 
would  remark  that  the  latter  are  preferable  in  every 
way.  The  fruit  is  delicate  and  luscious,  resembling  the 
peach  very  closely  in  appearance  and  flavor.  California 
is  the  great  apricot  section,  and  annually  ships  thousands 


54  FRUITS. 

of  cans  of  this  fruit  to  Chicago,  New  York  and  other 
Eastern  Markets. 

Prices  paid  by  packers  from  $1.00  to  $1.50  per  bushel 
for  choice  stock. 

The  fruit  is  carefully  wiped  (not  pared),  halved,  packed 
as  solid  as  possible,  without  mashing,  in  the  cans  which  are 
then  filled  with  cane  sugar  syrup  as  called  for,  either  cold 
or  hot,  capped,  exhausted  or  not,  as  the  case  requires,  wiped, 
tipped  and  processed.  Apricots  are  packed  in  2J-ib.  cans, 
and  cost,  to  pack,  about  $2.00  per  case  for  choice  fruit ; 
$3.00  for  extra  fine  fruit  put  up  in  extra  heavy  syrup. 

Good  demand  and  pay  well. 

BLACKBERRIES. 

Ancient  Briton,  Kittatinny,  New  Rochelle  or  Lawton, 
Snyder,  Taylor's  Prolific,  Western  Triumph. 

Remarks. — The  last  two  are  comparatively  new  but 
very  promising,  the  rest  have  been  tested  and  are  stand- 
ard. Blackberries  succeed  in  any  soil  that  is  moderately 
moist,  but  if  the  soil  be  poor  it  should  be  well  covered 
with  stable  manure  in  the  fall.  Plant  the  canes  about 
four  feet  apart,  cut  them  off  to  about  one-half  their 
height,  and  by  pruning  keep  their  height  between  four 
and  five  feet,  and  do  not  permit  more  than  two  or  three 
shoots  to  grow.  In  the  late  fall  cut  away  the  old  cane 
that  has  borne  fruit  the  previous  season.  A  rail  or  wire 
should  be  stretched  along  each  side  of  the  rows  to  sup- 
port the  canes.  The  best  results  will  be  obtained  from 
them  in  cold  climates  if  they  are  covered  in  winter  with 
a  little  earth,,  this  is  absolutely  necessary  for  the  delicate 


FRUITS.  55 

varieties.  Probably  the  best  way  to  do  this  is  to  bend 
them  to  the  earth  up  the  rows  and  then  plow  over  them 
a  furrow  from  each  side. 

The  fruit  is  very  extensively  used  for  canning,  and, 
very  healthful. 

Packers  pay  from  4  cents  to  6  cents  per  quart  for 
choice  cultivated  stock,  and  for  common  stock  20  cents 
per  bucket. 

In  preparing  for  the  can,  the  berries  are  spread  out  on 
the  pealing  table,  all  leaves  and  refuse  removed,  packed 
— without  being  washed — in  the  cans  which  are  then 
filled  with  cold  or  hot  water,  wiped,  capped,  exhausted 
or  not,  as  the  case  requires,  tipped  and  processed.  Packed 
in  2-ib.  cans  and  cost  about  90  cents  per  case  to  pack. 

Not  a  very  safe  fruit  to  put  up ;  margin  small. 

CHERRIES. 

Belle  de  Choisy,  Belle  Magnifique,  Late  Duke,  Louis 
Phillipe,  Mayduke,  Morello,  Donna  Maria. 

Remarks. — We  have  given  only  Duke  and  Morello 
varieties  as  these  are  the  best  for  canning.  The  Morello 
and  Donna  Maria  belong  to  the  latter  class,  the  others, 
to  the  former  class.  They  are  all  most  excellent  of  their 
kind,  but  if  there  is  any  choice  it  is  probably  in  favor  of 
Belle  de  Choisy  and  Morello. 

The  Cherry  is  a  luxuriant,  hardy  tree  and  will  grow 
in  almost  any  soil,  but  a  dry,  deep,  mellow,  rich  soil  is 
the  one  in  which  it  flourishes  and  bears  the  most  delicious 
fruit.  Cherries  when  canned  retain  their  natural  flavor 


56  FRUITS. 

to  a  wonderful  degree  and  are  unsurpassed  for  making 
pies,  dumplings,  &c.,  in  winter. 

Packers  pay  30  cents  per  gallon  for  first  class  stock. 

For  packing,  the  fruit  should  not  be  thoroughly  ripe ; 
it  is  packed  whole  in  the  cans  which  are  then  filled  with 
cold  or  hot  syrup,  wiped,  capped,  exhausted  or  not, 
tipped  and  processed.  The  process  given  is  for  choice 
fruit,  white  or  yellow ;  for  the  red,  or  any  of  the  com- 
moner grades,  use  water  instead  of  syrup;  and  fruit 
intended  for  pies  should  be  pitted.  Cherries  are  packed 
in  2-ft>.  cans  at  a  cost  of  from  $1.10  to  $2.00  per  case, 
according  to  variety.  There  is  good  demand  for  choice 
fruit  at  a  high  price. 

CURRANTS, 

Cherry,  Fay's  Prolific,  Long  Bunched  Red,  Prince 
Albert, 

Remarks. — The  bushes  should  be  planted  lour  feet 
apart;  kept  well  manured,  as  they  are  very  great  feeders, 
and  well  pruned.  They  are  very  hardy  and  will  bear 
for  twenty  years. 

The  fruit  which  is  so  highly  valued  on  account  of  its 
delicious  mixture  of  sweet  and  acid  is  preserved  in  a 
much  better  form  and  with  a  better  flavor  by  canning 
than  by  the  ordinary  drying  process.  Prices  about  same 
as  for  cherries.  This  fruit  is  prepared  for  the  can  in 
about  same  way  as  blackberries.  Packed  in  2-Eb.  cans 
at  a  cost  of  about  $1.75  per  case;  not  of  much  commer- 
cial importance. 


FRUITS.  57 

GOOSEBERRIES. 

American  Seedling,  Downing,  Houghton's  Seedling, 
Smith's  Improved. 

Remarks. — The  above  are  all  American  varieties  and 
suited  to  our  climate.  There  are  several  good  English 
varieties,  but  they  are  more  or  less  subject  to  mildew  in 
this  country. 

The  bushes  are  treated  in  about  same  manner  as  Cur- 
rant bushes,  except  that  they  do  not  require  so  much 
manure. 

Everyone  knows  what  delicious  pies  are  made  of  green 
gooseberries,  and  by  canning  the  fruit  we  can  have  these 
the  year  round. 

Prices  paid  by  packers  15  cents  to  20  cents  per  gallon. 
The  process  given  hereafter,  and  the  directions  given 
above,  for  other  fruits,  are  a  sufficient  guide  for  putting 
up  this  fruit.  Packed  in  2-fib.  cans,  and  cost  to  pack 
$1.10  per  case.  Good  demand;  fair  margin. 

GRAPES. 

Concord,  Isabella,  Ives,  Monroe,  Norton's  Virginia, 
Agawam,  Catawba,  Delaware,  Ionia,  Rochester,  Duchess, 
Maxatawney,  Rebecca,  Lady  Washington. 

Remarks. — The  above  are  some  of  the  most  highly 
esteemed  of  our  hardy,  native  grapes.  There  are  many 
very  fine  foreign  varieties,  but  these  are  suited  only  to  a 
warm  climate,  as  California,  which  is  recognized  as  one 
of  the  foremost  grape  regions  of  the  world.  Grapes  are 
the  most  healthful  of  all  fruits,  but  the  canned  article 


58  FRUITS. 

has  not  yet  come  into  commercial  prominence,  probably 
because  the  fruit  can  be  obtained  a  good  part  of  the  year 
in  its  fresh  state.  However,  they  make  a  delicious  des- 
sert when  stewed,  and  as  they  may  be  easily  kept  in  cans 
in  this  state  we  see  no  reason  why  they  should  not  be 
canned  on  a  large  scale. 

Packers  pay  from  $20  to  $50  per  ton,  according  to 
variety  and  condition.  Same  preparation  as  for  black- 
berries. Market  for  choice  stock  only. 

NECTARINES. 

Boston,  Early  Violet,  Elruge,  Hardwicke's  Seedling, 
Lord  Napier,  Pitmaston  Orange,  Red  Roman. 

Remarks. — This  is  a  species  of  peach,  and  requires 
same  culture,  but  is  so  troubled  with  the  curculio  that 
it  pays  to  be  cultivated  in  the  open  air  in  but  few  sec- 
tions of  our  country.  Middle  and  Southern  California 
are  famous  nectarine  sections,  and  the  fruit  that  comes 
hence,  whether  fresh  or  in  cans,  is  about  the  most  lus- 
cious of  all  fruits.  Packers  pay  from  75  cents  to  $1.50 
per  bushel  for  choice  stock. 

Same  preparation  as  for  apricots. 

Packed  in  2J-ft).  cans,  and  cost  to  pack  about  $2.85 
per  case. 

Extra  fine  fruit  in  extra  heavy  syrup  $3.50  per  case. 

Good  demand ;  pay  to  pack. 

PEACHES. 

(a)  Alexander,  Early  Rivers,  Hale's  Early,  George  the 
Fourth,  Mountain  Rose,  Crawford's  Early,  Crawford's 


FRUITS.  59 

Late,    Oldmixon    Free,    Oldmixon    Cling,    Stump    the 
World,  Smock,  Heath  Cling. 

(6)  Waterloo,  Early  Louise,  Early  York,  Foster, 
Alexander,  Crawford's  Early,  Crawford's  Late,  Conklin, 
Oldmixon  Free,  Smock  Free,  HilPs  Chilli. 

Remarks. — Varieties  in  list  (a)  are  those  that  have  been 
successfully  grown  South  and  West,  while  those  in  (6) 
have  been  successful  North  and  East.  Besides  these 
there  are  very  many  others.  While  the  majority  are 
best  adapted  to  certain  localities  there  are  some  that  have 
given  excellent  results  throughout  the  country  wherever 
introduced.  *  Peach  canning  is  one  of  the  most  impor- 
tant branches  of  the  canning  industry.  While  any  fine 
flavored  peach  will  do  to  can,  the  medium  size,  yellow, 
spicy,  firm  peach  is  the  one  most  sought  after  by  packers 
because  it  brings  the  best  price. 

The  trees  are  not  so  hardy  as  apple  trees,  nor  so  well 
suited  to  cold  clayey  soil  or  cold  climate,  nor  do  they 
keep  their  vigor  so  long,  but  are  planted  and  cared  for 
in  about  the  same  way. 

The  "  yellows,"  which  is  supposed  to  result  from  im- 
proper cultivation,  is  shown  by  a  yellow  foliage,  puny 
fruit,  and  is  contagious.  This  disease  which  is  spreading 
rapidly  in  some  sections  is  justly  dreaded  by  fruit-raisers, 
and  trees  should  be  destroyed  when  there  is  any  sign  of  it. 

Packers  pay  from  50  cents  to  $2.00  per  bushel,  depend- 
ing on  season,  quality  and  variety. 

No  article  that  finds  its  way  to  market  in  hermetically 
sealed  packages  affords  a  better  opportunity  than  do 
peaches  for  testing  the  packer's  art.  Peaches  after  being 


60  FRUITS. 

pared  or  nut,  and  cut  into  proper  sizes,  according  to  grade 
of  goods  desired,  are  filled  as  solid  as  possible,  without 
mashing,  into  the  cans  which  are  then  filled  with  syrup, 
or  water  and  the  process  completed.  They  pay  well ;  fancy 
goods  bring  extreme  prices.  They  are  put  up  in  3-ft>.  cans 
and  cost  to  pack  :  "  Extra,"  heavy  syrup,  $2.75  per  case ; 
"Standard,"  $2.00  per  case;  "Seconds,"  $1.50;  "Pie 
Fruit,"  $1.10  per  case. 

PEARS. 

Varieties  on  Pear  Stocks :  Bartlett,  Clapp's  Favorite, 
Seckle,  Doyenne  Boussock,  Doyenne  d'  Ete,  Lawrence, 
Beurre1  d'  Angou,  Beurre  Bosc,  Le  Conte. 

Varieties  on  Quince  Stocks :  Duchesse  d'  Angouleme, 
Beurre  d'  Angou,  Howell,  Louise  Bonne  de  Jersey,  Vicar 
of  Winkfield,  Beurre  Giffard,  Brandy  wine. 

Remarks. — The  trees  should  be  treated  just  as  apple 
trees.  The  fruit  when  properly  canned  makes  a  fine 
dessert,  beautiful  to  look  at  and  delicious  to  the  taste. 

Packers  pay  from  40  cents  to  $1.25  per  bushel  for 
Bartletts,  and  for  other  and  inferior  varieties  from  35 
cents  to  $1.00.  Pears  are  put  up  in  2-ft>.  cans  and  cost 
to  pack  from  $1.10  to  $1.80  per  case,  according  to 
variety.  Good  demand  ;  pays  to  pack. 

PINEAPPLE. 

This  fruit  is  largely  imported  from  the  West  Indies. 
It  also  comes  from  the  south  coast  of  Florida,  where  its 
cultivation  is  now  being  extensively  carried  on ;  the 
section  of  the  State  best  adapted  to  its  cultivation  is 


FETJITS.  61 

along  the  Indian  and  St.  Lucie  rivers,  Lake  Worth,  and 
South  along  the  coast  to  Key  West. 

The  canning  of  this  fruit  is  a  large  and  growing 
industry.  Baltimore  is  the  only  place  where  it  is  packed 
to  any  extent. 

Packers  pay  for  good,  sound  fruit,  from  $6.00  to  $9.00 
per  hundred. 

The  fruit  should  be  carefully  sliced  or  grated  and 
contain  no  eyes ;  cans  must  be  full.  We  advise  a  heavier 
syrup  than  10°  for  fine  goods.  Packed  in  2-ft>.  cans,  and 
cost  to  pack  about  $2.10  per  case  for  "  Standard  ; "  and 
about  $3.00  per  case  for  fancy  goods  with  extra  heavy 
syrup  and  without  cores.  Fine  goods  bring  fancy  prices. 

PLUMS. 

Coe's  Golden  Drop,  Green  Gage,  Gellemberg,  Imperial 
Gage,  Magnum  Bonum,  Pond's  Seedling,  Smith's  Or- 
leans. 

Remarks. — These  grow  best  in  rich,  clayey  soil,  and 
may  be  managed  in  about  the  same  manner  as  apple 
trees  except  that  the  branches  should  be  regulated  to  a 
great  extent  by  pinching  off  small  shoots  in  summer, 
instead  of  too  much  pruning,  in  order  to  prevent  gum. 
They  are  very  liable  to  be  infested  with  insects,  and  must 
be  carefully  looked  after.  The  canning  of  this  fruit 
is  confined  mostly  to  California,  and  this  branch  of  the 
canning  industry  has  grown  very  much  during  the  past 
two  or  three  seasons.  Packers  pay  from  75  cents  to  $1 .50 
per  bushel  for  good  fruit. 

This    fruit,  which  should    be  of  good  varieties   and 


62  FRUITS. 

nicely  packed,  is  put  up  in  2-fb.  cans  and  cost  to  pack 
from  §1.25  to  $1.75  per  case.  Good  demand  for  fine 
fruit,  which  pays  well. 

QUINCE. 

Angers,  Champion,  Pear-Shaped,  Rea's  Seedling. 

Remarks. — By  care  and  attention  in  pruning,  the  tree 
may  be  made  beautiful  in  appearance  and  prolific  instead 
of  the  unsightly,  barren  thing  it  too  often  is.  The  fruit 
when  well  cooked  has  an  excellent  spicy  flavor,  and  is 
highly  prized  either  alone  or  mixed  with  other  fruit  to 
give  it  a  flavor ;  it  is  therefore  an  excellent  fruit  for  can- 
ning purposes.  Packers  pay  from  50  cents  to  $  1.00  per 
bushel. 

Quinces  are  pared  and  cored  like  apples,  but  are  put 
up  in  syrup.  They  are  put  up  in  2-lb.  cans  and  cost  to 
pack,  $1.40  per  case.  Pretty  good  demand  and  fair  mar- 
gin of  profit. 

RASPBERRIES. 

American  Black  Cap,  Brandywine,  Cuthbert,  Gregg, 
Miami,  Souhegan,  Turner,  Hudson  River,  Antwerp. 

Remarks. — The  canes  require  same  treatment  as  black- 
berries, except  that  they  should  be  kept  about  a  foot 
shorter.  The  canned  fruit  ranks  next  to  blackberries  in 
popularity  and  importance.  Packers  pay  from  15  to  20 
cents  per  gallon. 

Raspberries  are  prepared  as  other  berries  already  de- 
scribed, but  are  put  up  in  syrup.  Packed  in  2-ft>.  cans  and 
cost  to  pack  $1.25  per  case.  Good  demand  and  margin. 


FRUITS.  63 

STRAWBERRIES. 

Duchesse,  Kentucky,  Monarch  of  the  West,  Sharpless, 
Wilson's  Albany,  Hoffman. 

Remarks. — The  transplanting  should  be  done  in  early 
spring,  as  soon  as  the  ground  is  moderately  warm  and 
dry.  Place  the  plants  two  feet  apart  in  rows  two  feet 
apart.  They  should  have  plenty  of  stable  manure,  if  the 
soil  is  not  naturally  rich,  be  kept  moist  and  clean  of  weeds 
and  grass  by  working  well  with  cultivator.  It  is  well  to 
protect  them  during  winter  with  a  light  covering  of  loose 
straw,  hay  or  half-rotted  manure.  The  plants  are  quite 
hardy  and  are  successful  in  all  kinds  of  soil,  though  they 
have  yielded  best  results  in  a  deep,  sandy  loam.  The 
"  Seedling  "  varieties  are  not  so  good  for  canning. 

It  is  needless  to  say  anything  in  praise  of  this  fruit, 
which  is  so  well  known  and  highly  prized  all  over  the 
land.  In  the  canned  form  it  is  excellent  for  many  pur- 
poses and  very  popular. 

Packers  pay  for  choice  berries  from  3  cents  to  6  cents 
per  quart,  delivered. 

After  having  the  caps  removed,  strawberries  are  pre- 
pared in  the  same  manner  as  raspberries,  but  we  advise  a 
heavier  syrup  than  10°  for  extra  goods.  They  are  put 
up  in  2-fib.  cans  and  cost,  to  pack,  about  $1.20  per  case 
for  "Standard,"  $1.70  for  "  Extra."  They  are  in  good 
demand  and  pay  well. 

WHORTLEBERRIES. 

This  fruit  grows  wild  throughout  the  country,  in  some 
districts  in  immense  quantities,  and  is  not  cultivated. 


64  FRUITS. 

Packers  pay  about  20  cents  per  gallon.  They  are  pre- 
pared as  blackberries,  and  put  up  in  2-flb.  cans,  at  a  cost 
of  about  $1.25  per  case.  Good  demand ;  fair  margin. 

NOTE. — Observe  that  the  above  remarks  on  the  cost  of  packing  the 
various  fruits  apply  to  the  ordinary  standard  grades  put  up  in  tin 
cans.  Extra  fine  grades,  put  up  in  glass  jars  and  other  vessels,  with 
extra  heavy  syrup,  cost  considerably  more. 


(2) 

PROCESSES. 
OPEN-BATH  AND  CLOSED-TOP  STEAM  KETTLES. 

NOTE. — Observe  that  it  is  impossible  with  the  open-bath  process  to 
get  a  greater  degree  of  heat  than  212°  F. ;  in  the  closed-top  process 
any  degree  of  heat  can  be  obtained.  Remarks  as  to  the  merits  of  the 
two  systems  will  be  found  in  our  estimates  on  plants.  By  closed-top 
bath,  dry  and  moist  steam  can  be  used  in  processing.  We  recommend 
the  latter,  as  the  dry  steam  is  very  liable  to  impart  a  burnt  taste  to 
the  goods  unless  great  skill  is  used. 

Observe  the  following  points  in  using  open-bath  process :  The  ket- 
tles or  tanks  are  filled  about  half-full  of  water.  After  lowering  crates 
containing  cans  in  exhausting  and  processing  the  time  should  be 
taken  when  the  water  is  at  boiling  point,  212°,  and  not  before,  the  re- 
quired time  is  then  allowed  as  called  for  by  exhaust  and  process. 

Observe  the  following  points  in  using  closed-top  process :  After  the 
crates  are  filled  with  cans  to  be  processed  place  them  in  the  kettle 
three  crates  deep ;  fill  the  kettle  up  to  the  upper  blow-off  pipe,  then 
bolt  the  lid  securely  and  allow  the  valve  at  the  upper  blow-off  to  be 
partly  open  until  the  water  boils,  or  the  thermometer  registers  200° 
to  212°,  then  close  the  valve  perfectly  tight.  The  safety  valve  should 
be  set  to  blow  off  at  12  Ibs.  pressure,  which  is  equivalent  to  240°,  thus 
to  avoid  over-cooking  by  excessive  heat. 


FRUITS.  65 

APPLES. 

"  Standard  : "    Pared  and  cored,  clear  in  color,  cans  to  be 

full  of  fruit,  free  from  decay,  put  up  in  water. 
Exhaust  cans  :  5  minutes  at  212°. 
Open-bath  :  allow  10  minutes  process  at  212°. 
Closed-bath  :  allow  3  minutes  process  at  240°. 

APRICOTS. 

"  Standard  :  "  Cans  to  be  full,  fruit  to  be  free  from  specks 
and  decay,  put  up  in  not  less  than  10°  of  cold  cane- 
sugar  syrup. 

Exhaust  cans  :  5  minutes  at  212°. 

Open-bath  :  allow  10  minutes  process  at  212°. 

Closed-bath  :  allow  3  minutes  process  at  240°. 

BLACKBERRIES. 

"  Standard : "  Cans  to  cut  out  not  less  than  two-thirds 
full  after  draining ;  fruit  to  be  sound,  put  up  in  cold 
water. 

Exhaust  cans  :  3  minutes  at  212°. 

Open-bath  :  allow  7  minutes  process  at  212°. 

Closed-bath  :  allow  3  minutes  process  at  240°. 

CHERRIES. 

"  Standard : "  Cans  to  be  full  of  fruit,  free  from  specks 
and  decay,  put  up  in  not  less  than  10°  of  cold  cane- 
sugar  syrup. 

Exhaust  cans  :  7  minutes  at  212°. 
5 


66  FRUITS. 

Open-bath  :  allow  12  minutes  process  at  212°. 
Closed-bath  :  allow  4  minutes  process  at  240°. 

CURRANTS. 

"  Standard  : "   Cans  to  be  full  of  ripe  fruit,  free  of  specks 

and  decay,  put  up  in  cold  water. 
Exhaust  cans  :  7  minutes  at  212°. 
Open-bath  :  allow  12  minutes  process  at  212°. 
Closed-bath  :  allow  4  minutes  process  at  240°. 

GOOSEBERRIES. 

"  Standard  : "  Cans  to  cut  out  not  less  than  two-thirds 
full  after  draining  ;  fruit  to  be  unripe  and  uncapped, 
put  up  in  cold  water. 

Exhaust  cans:  7  minutes  at  212°. 

Open-bath  :  allow  12  minutes  process  at  212°. 

Closed-bath  :  allow  4  minutes  process  at  240°. 

GRAPES. 

"  Standard : "  Cans  to  be  full  of  fruit,  free  from  decay, 

put  up  in  cold  water. 
Exhaust  cans  5  minutes  at  212°. 
Open-bath  :  allow  12  minutes  process  at  212°. 
Closed-bath  :  allow  4  minutes  process  at  240°. 

NECTARINES. 

"  Standard  : "  Cans  to  be  full  of  fruit,  of  good  size,  cut 
in  half  pieces,  put  up  in  not  less  than  10°  of  cold 
cane-sugar  syrup. 


FKUITS.  67 

Exhaust  cans  5  minutes  at  212°. 

Open-bath  :  allow  10  minutes  process  at  212°. 

Closed-bath  :  allow  3  minutes  process  at  240°. 

PEACHES. 

"Extra,"   "Standard,"   "Second:"  Cans  to  be  full  of 
fruit,  evenly  pared,  cut  in  half  pieces,  put  up  in  not 
less  than  10°  of  cold  cane-sugar  syrup. 
"  Pie  Fruit : "  Cans  to  be  full,  fruit  sound,  unpared,  cut 

in  half  pieces,  put  up  in  cold  water. 
Exhaust  cans  5  minutes  at  212°. 
Open-bath  :  allow  10  minutes  process  at  212°. 
Closed-bath  :  allow  4  minutes  process  at  240°. 

PEARS. 

"  Standard  : "  Cans  full,  fruit  white  and  clear,  pared,  cut 
in  half  or  quarter  pieces,  put  up  in  not  less  than  10° 
of  cold  cane-sugar  syrup. 

Exhaust  cans  5  minutes  at  212°. 

Open-bath  :  allow  12  minutes  process  at  212°. 

Closed-bath  :  allow  5  minutes  process  at  240°. 

PINEAPPLE. 

"  Standard  :  "  Cans  to  be  full,  fruit  sound  and  carefully 
pared,  slices  laid  in  evenly,  put  up  in  not  less  than 
10°  of  cold  cane-sugar  syrup. 

Exhaust  cans  10  minutes  at  212°. 

Open-bath :  allow  20  minutes  process  at  212°. 

Closed  top :  allow  8  minutes  process  at  240°. 


68  FRUITS. 


PLUMS. 

"  Standard : "   Cans  to  be  full,  fruit   sound,  put  up  in 

water;  fine  grade,  in  10°  cane-sugar  syrup. 
Exhaust  5  minutes  at  212°. 
Open-bath  :  allow  12  minutes  process  at  212°. 
Closed-bath  :  allow  5  minutes  process  at  240°. 

QUINCE. 

"  Standard  : "  Cans  full  of  fruit,  pared  and  cored,  cut 
in  half  or  quarter  pieces,  put  up  in  not  less  than  10° 
of  cold  cane-sugar  syrup. 

Exhaust  cans  7  minutes  at  212°. 

Open-bath  :  allow  15  minutes  process  at  212°. 

Closed-bath  :  allow  6  minutes  process  at  240°. 

RASPBERRIES. 

"  Standard : "  Cans  to  cut  out  not  less  than  two-thirds 
full  after  draining;  fruit  to  be  sound,  put  up  in 
not  less  than  10°  of  cold  cane-sugar  syrup. 

Exhaust  cans  3  minutes  at  212°. 

Open-bath  :  allow  6  minutes  process  at  212°. 

Closed-bath  :  allow  2  minutes  process  at  240°. 

STRAWBERRIES. 

"  Standard  : "  Cans  to  cut  out  after  draining  not  less  than 
half  full  of  fruit,  which  shall  be  sound,  and  not  of 


FRUITS.  69 

the  varieties  known  as  "  seedlings,"  put  up  in  not  less 

than  10°  of  cold  cane-sugar  syrup. 
Exhaust  3  minutes  at  212°. 
Open-bath  :  allow  6  minutes  process  at  212°. 
Closed-bath  :  allow  2  minutes  process  at  240°. 

WHORTLEBERRIES. 

"  Standard  : "  Cans  to  be  full ;  fruit  to  be  sound,  put  up 

in  cold  water. 

Exhaust  5  minutes  at  212°. 
Open-bath  :  allow  7  minutes  process  at  212°. 
Closed-bath  :  allow  3  minutes  process  at  240°. 

NOTE. — The  manner  of  preparation  of  fruits  and  vegetables  for  the 
can  is  of  the  greatest  importance  to  every  packer  of  hermetically 
sealed  food.  Having  dwelt  on  the  evil  of  putting  up  inferior  goods 
we  trust  packers  will  do  all  in  their  power,  by  concerted  action,  to 
crush  out  this  evil.  It  costs  but  little  more  to  put  up  good  goods  than 
it  does  to  put  up  inferior,  and  the  difference  in  price  is  vastly  in 
favor  of  the  former ;  besides,  it  creates  demand  for  this  already  favored 
food.  In  packing  fruits  and  berries  cans  should  in  all  cases  be  packed 
as  solid  and  carefully  as  possible.  The  term  "  to  cut  out,"  as  applied 
to  cans,  means  simply  to  contain  so  much  solid  matter  when  opened — 
hence  the  necessity  of  avoiding  excessive  cooking  in  the  case  of  some 
fruits,  as  strawberries,  which  go  to  juice.  After  the  cans  are  packed 
they  are  filled  completely  with  water,  or  syrup,  as  called  for.  Where 
small  quantities  are  packed  (several  thousand  cans  per  day)  a  very 
good  arrangement  for  filling  cans  is  a  tank  with  spigot  attached.  It 
would  be  well  to  have  two  tanks,  one  containing  water,  the  other 
syrup  of  the  proper  density.  The  cans  are  placed  on  the  capping 
trays,  passed  under  spigot  and  carefully  filled.  For  larger  packs,  a 
dipping  machine  is  better.  (See  special  machinery.) 


70  FRUITS. 

Observe  carefully :  The  "  standard  "  calls  for  the  cans  to  be  full  of 
fruit,  sound,  etc.,  put  up  in  cold  water  or  cold  cane-sugar  syrup.  If 
this  is  done  it  will  be  necessary  to  exhaust  cans.  If,  however,  the 
water,  or  syrup,  be  boiling  hot  the  cans  need  not  be  exhausted  but  are 
immediately  sealed  and  processed.  But  we  recommend  the  exhaust 
as  being  the  surest  method.  For  heating  syrup,  a  good  method  would 
be  to  have  in  the  tank  a  coil  connected  by  means  of  pipe  with  the 
boiler. 


IV. 

VEGETABLES. 


General  Remarks ;  Varieties  best  adapted  to  Can- 
ning Purposes;  Hints  on  Cultivation;  Prices 
paid  by  Packers. 

In  the  South  Atlantic  and  Gulf  States  the  vegetable 
business  has  steadily  grown,  until  now  the  shipments  of 
green  vegetables  amount  to  150,000  carloads  per  annum. 
These  figures  do  not  include  shipments  made  by  water 
from  such  ports  as  Norfolk,  Charleston  and  Savannah, 
which  annually  equal  60,000  carloads.  The  bulk  of 
these  shipments  are  made  to  the  great  Eastern  and  West- 
ern markets.  The  farmers  who  grow  the  product  realize 
handsome  profits  usually,  as  these  shipments  are  ahead  of 
the  local  crops,  but  frequently  a  decline  in  the  market 
throws  the  bulk  of  the  crop  back  on  their  hands  and 
makes  them  heavy  losers.  To  say  the  least,  this  is  a  very 
precarious  business  for  those  who  have  thus  invested  their 
capital. 

71 


72  VEGETABLES. 

The  Eastern  and  Western  States  are  extensively  en- 
gaged in  raising  this  class  of  products  which  furnish  food 
for  the  masses  in  neighboring  cities  after  the  Southern 
trade  is  over.  It  requires  thousands  of  farms  managed 
by  practical  men  and  millions  of  dollars. 

The  growing  of  vegetables  in  these  sections  is  necessa- 
rily large  on  account  of  the  immense  quantity  of  raw 
material  used  by  canning  factories.  Many  grow  for  this 
purpose  altogether,  while  others  prefer  to  ship  the  bulk 
of  their  crops  to  market  and  dispose  of  the  surplus  to  the 
factories. 

As  the  canning  industry  is  not  carried  on  to  any  great 
extent  in  the  South  many  thousand  dollars  worth  of  green 
stock  goes  to  waste.  While  the  South  furnishes  the 
North  and  West  with  her  green  product,  the  North  and 
West  furnish  the  South  with  the  product  in  hermetically 
sealed  packages.  Further,  the  North  and  West  furnish 
a  good  part  of  the  world  with  this  canned  product,  and 
both  civilized  and  uncivilized  may  enjoy  the  privilege  of 
eating  vegetables  in  and  out  of  season. 

In  1889  the  exports  of  canned  vegetables  amounted  to 
$310,252.00 ;  imports,  $389,842.00. 

Thus  the  growing  of  vegetables  in  this  country  is  an 
important  item  in  the  food  supply  of  the  world,  and  all 
varieties  of  this  health -giving  food  can  be  found  at  all 
seasons  of  the  year. 

In  growing  vegetables  for  canning  purposes  great  care 
should  be  exercised  in  the  selection  of  seeds,  and  cheap 
commission  seeds  should  be  especially  avoided.  The 
market  is  flooded  with  hundreds  of  varieties  of  so-called 
prolific  seeds,  and  for  this  reason  we  recommend  only 


VEGETABLES.  73 

those  which  our  experience  has  shown  to  be  best  suited 
to  the  purpose. 

ASPARAGUS. 

We  give  only  one  variety,  Oyster  Bay,  largely  culti- 
vated around  New  York,  as  this  is  a  standard  variety  so 
well  known  and  so  well  adapted  to  canning.  There  are 
other  good  varieties  but  it  is  very  doubtful  that  they  are 
equal  to  this. 

Asparagus  is  propagated  by  seeds  sown  in  the  spring. 
The  soil  should  first  be  well  prepared,  thoroughly  pul- 
verized and  enriched  by  well-rotted  manure.  The  seeds 
are  then  sown  in  rows  one  foot  apart,  and  should  be  kept 
free  of  weeds  by  careful  and  constant  hoeing.  The  plants 
are  set  out  the  following  spring  if  they  have  been  prop- 
erly cultivated,  otherwise  they  will  not  be  large  enough 
till  the  second  spring  after  the  seeds  are  sown.  One 
pound  of  seeds  will  produce  about  3,000  plants,  and 
18,000  plants,  closely  planted,  are  required  to  the  acre. 

For  setting  out,  a  bed  is  previously  prepared  and  the 
plants  may  be  set  out  any  time  during  the  spring.  The 
best  mode  of  planting  is  in  rows  three  feet  apart,  the 
plants  nine  inches  apart  in  the  rows.  Care  should  be 
taken  in  planting;  the  roots  should  be  spread  out  and  the 
crown  covered  about  three  inches.  The  bed  should  be 
carefully  raked  over  and  all  germinating  weeds  destroyed, 
in  order  to  give  the  plants  a  good  start. 

Asparagus  is  best  grown  in  a  saline  atmosphere,  and 
for  inland  districts  we  would  recommend  the  use  of  salt 
as  a  spring  dressing  at  the  rate  of  about  three  pounds  to 
the  square  yard.  Super-phosphate  of  lime  is  also  a  good 


74  VEGETABLES. 

spring  dressing,  hoeing  it  in  carefully.  It  takes  about 
three  years,  sometimes  longer,  after  the  seeds  are  sown 
before  the  crop  can  be  marketed.  The  shoots  are  cut 
till  about  the  first  of  June,  when  they  should  be  left  to 
grow. 

The  farmers  get  good  prices  in  the  market  for  the  first 
of  the  crop,  but  not  until  later  in  the  season,  when  prices 
are  lower,  do  they  sell  to  packers,  who  pay  $80  per 
thousand  bunches. 

Asparagus  is  largely  packed  around  New  York  and 
requires  knowledge  and  care  to  put  up  a  good  article. 
The  can  has  an  opening  on  the  side  instead  of  on  the  top, 
and,  after  the  asparagus  is  carefully  laid  in,  is  filled  with 
water,  in  which  just  enough  salt  has  been  dissolved  to  give 
it  a  salty  taste.  This  brine  may  be  cold  or  hot,  observ- 
ing the  rule  of  exhaust  or  no  exhaust  as  in  the  case  of 
fruits.  Packed  in  3-flb.  tins  at  a  cost  of  about  $3.50  per 
case.  Good  demand  and  margin  for  select  stock. 

BEANS,  STRING. 
Early  Valentine,  Early  Mohawk,  Black  Wax. 

Remarks. — The  ground  should  be  well  prepared  by 
thorough  plowing,  and  enriched  by  stable  manure  and  a 
little  super-phosphate  of  lime.  The  beans  are  dropped 
about  three  inches  apart  in  drills  three  inches  deep  and 
two  feet  apart,  then  covered  and  the  earth  pressed  upon 
them  with  the  foot — they  will  germinate  much  quicker  if 
covered  this  way  than  they  will  if  the  earth  is  merely 
drawn  over  them.  Plant  as  early  as  possible  in  spring. 
The  yield  depends  upon  season  and  cultivation,  but  150 


VEGETABLES.  75 

bushels  per  acre  may  be  considered  the  average  on  fairly 
good  land. 

Beans  are  largely  shipped  to  market  in  their  green 
state ;  but  when  they  become  plentiful  and  the  price 
comes  down,  packers  buy  liberally,  paying  about  30  cents 
per  bushel  for  good  stock. 

In  preparing  string  beans  for  the  can,  all  the  tough 
beans  should  be  excluded ;  then  string,  break  in  two  the 
large,  place  in  the  blancher  and  dip  in  scalding  tank 
where  they  are  allowed  three  minutes  to  blanch  ;  then 
pack  in  cans  and  fill  with  brine  as  in  case  of  asparagus. 
Packed  in  2-lb.  cans  at  a  cost  of  about  $1.00  per  case. 
Fair  demand  ;  margin  small. 

BEANS,  LIMA. 
Large  White  Lima,  Small  White  Lima,  Seba. 

Remarks. — These  are  the  best  varieties  for  canning,  the 
latter  being  especially  esteemed  for  "  succotash."  Prepare 
the  ground  carefully ;  make  hills,  liberally  supplied  with 
well  rotted  stable  manure,  about  3J  feet  apart ;  in  these 
hills  plant  5  or  6  beans,  about  2  inches  deep.  When  the 
plants  are  out  of  danger  of  worms,  say  about  a  week  old, 
thin  to  2  or  3  in  a  hill  and  provide  with  poles  for  support 
of  vines.  This  is  a  very  tender  plant,  and  the  seed 
should  not  be  planted  till  all  danger  of  frost  is  over. 

The  average  yield  is  about  60  bushels  of  shelled  beans 
to  the  acre. 

Packers  pay  from  75  cents  to  $1.00  per  bushel,  in  the 
pod. 


76  VEGETABLES. 

After  hulling,  which  is  usually  done  by  hand,  these 
beans  are  put  in  the  cans  which  are  then  filled  with  brine 
as  in  the  case  of  asparagus. 

Packed  in  2-Bb.  cans  at  a  cost  of  about  $1.30  per  case. 
Good  demand ;  fair  margin. 

CORN. 

Stowell's  Evergreen,  Early  Egyptian. 

Remarks. — The  former  is  the  favorite  with  packers 
because  it  remains  in  the  green  state  longer  than  any 
other  sort. 

The  soil  best  suited  to  corn,  particularly  the  early,  is  a 
sandy  loam,  thoroughly  broken  up  and  well  enriched. 
For  good,  healthy  growth,  corn  needs  warmth,  and  it 
should  not  be  planted  before  warm  weather  is  pretty  well 
assured.  Plant  about  9  inches  apart  in  rows  4J  feet 
apart,  and  thin  out  if  it  comes  up  too  thick.  Some  pre- 
fer to  plant  3J  or  4  feet  each  way.  The  large  packer 
should  plant  his  crop  in  sections  of  a  week  or  ten  days 
apart,  otherwise  some  will  harden  before  he  can  pack  it. 

Probably  more  advance  has  been  made  in  the  methods 
and  machinery  used  in  packing  corn  than  in  any  other, 
and  the  packer  can  turn  out  ten  times  the  product  now 
that  lie  could  twenty  years  ago.  This  branch  of  the  can- 
ning industry  is  now  the  largest,  tomatoes  coming  next. 

Good  land  will  produce  about  4  tons  per  acre. 

Packers  pay  from  $5.00  to  $6.00  per  ton  of  2,000  Ibs., 
delivered. 

In  packing  corn,  unless  in  very  small  lots,  we  advise 
the  use  of  corn-cutting  machine  and  corn-silking  machine 


VEGETABLES.  77 

(see  special  machinery).  There  is  so  much  competition 
that  the  margin  of  profit  is  small,  and  only  those  who  use 
improved  labor-saving  machinery  can  successfully  com- 
pete in  the  market.  The  corn — which  must  be  young 
and  tender,  but  full  grown — is  cut  from  the  cob,  silked 
and  packed  in  the  cans  which  are  then  filled  with  brine, 
and  it  is  better  to  add  a  little  sugar  to  the  brine.  Packed 
in  2-ft>.  cans  at  a  cost  of  about  $1.20  per  case,  Canned 
corn  is  of  a  very  great  commercial  importance  but  the 
margin  is  small. 

OKRA. 

Dwarf,  Long  Green,  Prolific. 

Remarks. — This  vegetable  is  most  extensively  grown 
in  Louisianna  and  Mississippi,  but  flourishes  throughout 
the  South. 

It  grows  best  in  damp,  rich  bottom  land ;  is  easy  of 
cultivation,  and  does  not  need  much  attention  after  the 
plants  get  a  good  start. 

Sow  in  drills  2  inches  deep,  and  from  18  to  24  inches 
apart  in  the  rows. 

Good  land,  under  favorable  circumstances,  will  pro- 
duce 2  tons  to  the  acre. 

It  is  very  nutritious,  and  is  used  in  soup;  also,  is 
packed  with  tomatoes,  as  a  combination. 

Packers  pay  75  cents  per  hundred-weight  delivered. 

The  canned  product  is  just  coming  into  use. 

In  preparing  for  the  can  first  throw  out  all  tough,  old 
okra,  then  remove  stems  and  blanch  for  10  minutes  in 
Pea-blanching  vessel,  described  under  special  machinery  ; 


78  VEGETABLES. 

then  pack  in  the  cans  which  are  then  filled  with  brine  as 
described  for  asparagus. 

Packed  in  2-Bb.  cans,  at  a  cost  of  about  $1.60  per  case. 
Fair  demand,  and  pays  to  pack. 

OKRA  AND  TOMATOES. 

4 

This  is  a  very  agreeable  combination,  and  is  used  prin- 
cipally for  soup.  The  okra  is  blanched  for  10  minutes 
and  chopped  up,  and  then  combined  with  an  equal  quan- 
tity of  tomatoes. 

Packed  in  2-fib.  and  3-ft>.  cans,  at  a  cost  of  about  $1.00 
and  $1.35  per  case.  Good  demand  and  margin. 

PEAS. 

Daniel  O'Rourke,  Extra  Early,  Champion  of  England 
or  Marrowfat. 

Remarks. — The  first  and  second  are  what  are  known 
as  "  Early  Junes,"  and  are  used  for  the  first  pack ;  the 
other  is  used  for  the  late  pack. 

Peas  are  grown  largely  for  market  in  their  green  state, 
and  are  shipped  to  all  parts  of  the  country ;  but  in  the 
principal  pea-packing  districts  are  cultivated  for  canning 
alone.  Indeed,  there  is  so  much  demand  for  good  can- 
ned peas  that  packers  sometimes  offer  such  good  prices 
for  the  green  article  that  it  becomes  scarce  in  the  market 
and  prices  rise. 

For  growing  peas  the  soil  should  be  well  broken  up 
and  liberally  supplied  with  well-rotted  manure  or  bone- 
dust.  The  peas  are  sown  in  drills  from  2  to  2J  feet 


VEGETABLES.  79 

apart.  Both  varieties  call  for  the  same  management, 
except  that  the  Marrowfats  require  "  sticking,"  while  the 
others  do  not.  As  in  the  case  of  corn,  the  crop  should 
be  planted  in  sections  a  week  or  so  apart.  Marrowfats 
should  be  planted  a  little  earlier  than  the  others,  as  they 
take  longer  to  mature. 

The  yield  of  marrowfats  is  about  100  bushels  to  the 
acre,  in  the  pod  ;  that  of  Early  Junes,  75. 

Packers  pay  from  $1  to  $1.25  per  bushel  for  the  first 
pack ;  50  cents  to  75  cents  for  the  second  pack.  Prices 
depend  largely  upon  the  quality  and  yield. 

No  article  that  goes  into  the  can  requires  greater  care 
in  preparation  than  peas,  or  pays  better  for  it. 

They  are  first  graded  with  the  Pea  Separator;  then 
spread  on  tables  and  all  black  eyes  and  yellow  peas  re- 
moved, by  carefully  picking  them  over ;  then  blanched 
in  Pea  Blancher  till  the  skin  begins  to  contract,  and 
packed  in  the  can,  leaving  a  space  of  about  J  inch  at  top 
of  the  can  to  allow  for  the  swelling  of  the  peas.  The 
cans  are  then  filled  with  brine — as  described  for  corn. 

We  maintain  that  the  American  pea,  carefully  graded 
and  packed  when  young  and  tender,  compares  very  favor- 
ably with  the  French  pea,  if  indeed  it  is  not  fully  equal 
to  it,  and  will  in  time  supplant  it.  Americans  are  easily 
fascinated  by  foreign  names  and  the  fine  French  peas, 
like  the  celebrated  French  wines,  that  are  served  up  by 
the  shrewd  restaurateur  are  often  nothing  more  than  the 
genuine  American  article  under  a  French  name. 

Peas  are  packed  in  2-Sb.  cans,  at  a  cost  of  about  $1.50 
per  case. 


80  VEGETABLES. 

There  is  always  a  large  demand  for  good  peas,  and 
these  pay  well. 

PUMPKIN. 

We  do  not  recommend  any  particular  variety  to  the 
packer.  All  farmers  have  their  choice,  and  any  good 
cooking  variety  will  answer.  The  cultivation  is  easy, 
and  immense  quantities  are  raised  to  the  acre.  Many 
farmers  plant  in  hills  with  corn,  omitting  every  two  hills 
each  way,  after  the  corn  is  up  and  late  enough  for  the 
vines  not  to  interfere  with  the  cultivator. 

Packers  pay  about  $5  per  ton  delivered. 

In  preparing  the  pumpkin  for  the  can  it  is  first  blanched, 
which  is  done  by  putting  it  in  a  basket  or  crate,  and  lower- 
ing into  scalding  tank  for  5  minutes — this  process  allows 
the  easy  removal  of  the  rind,  which  is  done  with  peeling 
knives.  After  peeling  it  is  first  sliced,  and  then  grated  or 
mashed ;  the  cans  are  then  packed  full,  no  liquor  being 
used.  Pumpkin  is  extensively  canned  for  making  pies, 
and  pays  fairly  well. 

Packed  in  3-Sb.  cans,  at  a  cost  of  about  $1  per  case. 

SQUASH. 
Boston  Marrow,  Hubbard. 

Remarks. — The  packing  of  this  vegetable  is  carried  on 
only  to  a  limited  extent,  but  we  recommend  the  above, 
— the  Boston  Marrow  an  early  variety,  the  Hubbard  a 
late — giving  preference  to  the  former. 

Plant  the  Boston  Marrow  in  hills,  with  a  little  manure, 
4  feet  apart ;  the  Hubbard  in  hills  8  feet  apart. 

Average  yield,  5  tons  per  acre. 


VEGETABLES.  81 

Packers  pay  $10.00  to  $12.00  per  ton  delivered  at 
factory. 

Squash  is  prepared  for  the  can  in  about  the  same  man- 
ner as  pumpkin.  The  tender  varieties  need  no  blanching 
and  are  usually  mashed  in  a  tub  or  mortar.  Cans  to 
be  full,  and  no  liquor  used.  Fair  demand  and  profit. 
Packed  in  3-ft>.  cans  at  a  cost  of  about  $1.10  per  case. 

SUCCOTASH. 

This  is  a  very  popular  combination  of  corn  and  beans, 
f  of  the  former  and  J  of  the  latter.  The  corn  and  beans 
should  be  young  and  tender  and  put  up  in  brine  as  de- 
scribed for  corn.  Good  demand,  and  pays  to  pack.  Put 
up  in  2-ft).  cans  at  a  cost  of  about  $1.20  per  case. 

SWEET  POTATOES. 

Jersey  Yam  or  Yellow  Skinned. 

Remarks. — We  consider  the  above  variety  by  far  the 
best,  though  others  are  used. 

The  sweet  potato  flourishes  best  in  a  light,  warm  soil  en- 
riched by  manure,  and  matures  perfectly  in  Southern  lati- 
tudes. The  tubers  are  set  in  a  draw  bed  in  early  Spring, 
and  when  the  plants  are  several  inches  high  they  are  trans- 
planted to  ridges  3  feet  apart,  the  plants  about  1  foot  apart 
in  the  ridges.  The  ground  should  be  pretty  well  enriched. 
They  are  worked  by  throwing  the  earth  up  to  them  from 
the  middle  of  the  row  with  a  plow.  Tubers  mature  in  4 
months.  The  canned  potatoe  is  extensively  used  for  pies. 

The  first  process  in  packing  sweet  potatoes  is  to  blanch 
them,  which  is  done  by  putting  them  in  the  process  crate, 
6 


82  VEGETABLES. 

having  first  put  wire  netting  on  the  bottom  and  around 
the  sides,  and  then  lowering  the  crate  in  the  process  tank 
and  letting  it  remain  there  until  the  skin  of  the  potatoes 
begins  to  crack  or  they  are  about  three-fourths  cooked. 
They  are  then  taken  on  forks,  the  skin  removed  as 
quickly  as  possible,  sliced,  quartered  and  immediately 
packed  in  the  cans  without  liquor.  In  exhausting  do  not 
lower  the  crate  deep  enough  to  admit  water  into  the  cans  as 
they  are  dry  packed.  Packed  in  3-ft).  cans  at  a  cost  of 
about  $1.10  per  case. 

The  average  yield  is  8  tons  to  the  acre.  Packers  pay 
$15.00  to  $20.00  per  ton  delivered  at  factory. 

TOMATOES. 
Acme,  Trophy,  Champion,  New  Queen. 

Remarks. — The  Trophy  is  probably  the  favorite.  The 
tomato  is  the  most  important  of  all  the  vegetables  for 
canning,  and  is  extensively  grown  for  this  purpose  alone. 

The  seeds  are  sown  in  hot-beds  in  early  Spring,  and 
when  all  danger  of  frost  is  past  the  plants  are  transferred  to 
hills  about  3  feet  apart,  each  way,  and  containing  a  spade- 
ful of  well  rotted  manure.  A  light  sandy  loam  is  best. 

Probably  no  vegetable  varies  more  in  yield  than  the 
tomatoe,  but  a  fair  average  yield  is  400  bushels  to  the  acre. 

Packers  pay  about  20  cents  per  bushel  or  $7.00  per  ton 
generally,  though  as  high  as  45  cents  per  bushel  is  some- 
times paid.  The  price  depends  upon  the  yield  and  quality. 

Tomatoes,  like  corn  and  peaches,  are  recognized  as 
staple  articles  of  food  and  always  in  season.  Nearly 
every  cannery  in  the  country  packs  this  vegetable,  and  in 


VEGETABLES.  83 

Maryland,  outside  of  Baltimore,  it  is  packed  almost 
exclusively.  In  packing,  the  tomatoes  are  first  scalded 
by  placing  them  in  a  wire  basket,  or  better  still  a  Tomato 
Scalder,  and  dipping  into  a  scalding  tank  just  long 
enough  to  loosen  the  skin.  They  are  then  peeled,  3  cents 
a  bucket  being  paid  for  this,  passed  to  the  packing  table, 
packed  as  solid  as  possible  in  the  cans  which  are  then 
placed  on  the  capping  tray  and  passed  to  the  capper  who 
solders  on  the  cap,  leaving  open  the  exhaust  or  vent. 
Tomatoes  are  put  up  in  2-Hb.  and  3-flb.  cans  at  a  cost  of 
about  90  cts.  per  case  of  former,  $1.20  per  case  of  latter. 
Good  demand  and  margin. 

TO  PACKERS. 

NOTE. — It  is  impossible  to  state  exactly  what  prices  are  paid  by 
the  packers  of  the  country  for  their  raw  material,  as  prices  paid  are 
governed  entirely  by  the  season,  quality,  and  section  of  country. 
Hence,  in  making  contracts  one  must  use  his  own  judgment.  We 
have,  however,  given  a  scale  of  prices  which  will  guide  the  packer. 
The  condition  of  the  product  offered  should  be  carefully  looked  into, 
and  the  price  graded  accordingly.  If  a  packer  rushes  ahead  and 
commences  an  early  pack  he  will  have  to  pay  higher  prices  than  he 
will  if  he  waits  a  while  till  the  raw  material  becomes  more  plentiful. 
On  the  other  hand  if  he  waits  too  long  he  will  not  be  able  to  make 
a  full  pack  before  the  season  is  over,  besides  he  will  run  the  risk  of 
getting  inferior  material.  These  considerations,  together  with  the 
prospective  prices  of  the  canned  product,  should  guide  him  in  his 
course  of  action.  Great  care  and  judgment  is  needed  in  this  business 
and  one  cannot  afford  to  go  into  it  until  he  has  carefully  considered  the 
situation.  He  should  examine  the  crop  reports,  see  where  he  can  place 
his  goods  and  at  what  probable  price.  He  should  have  a  thorough 
knowledge  of  the  situation  both  as  regards  present  prices  and  the 
outlook  of  raw  material  and  canned  goods.  It  often  happens  that  in 
some  sections  there  is  a  full  yield  of  fruits  or  vegetables  while  in 
others  not  more  than  half  a  yield. 


84  VEGETABLES. 

(2) 

PROCESSES. 
OPEN-BATH  AND  CLOSED-TOP  STEAM  KETTLES. 

The  above  kettles  being  adapted  to  both  fruits  and 
vegetables  alike,  the  remarks  under  "  Processes "  for 
fruit  will  apply  here.  However,  the  following  vegeta- 
bles :  asparagus,  corn,  lima  beans,  peas,  string  beans, 
okra  and  succotash,  require  closed-top  steam  kettles, 
unless  chloride  of  calcium  is  used  in  which  case  the 
required  degree  of  heat  can  be  obtained  with  open-bath 
kettles.  But  we  do  not  advise  the  use  of  calcium,  and 
where  the  above  vegetables  are  packed  closed-top  process 
should  be  employed  in  all  cases. 

ASPARAGUS. 

"  Standard : "  Cans  to  be  full,  asparagus  to  be  young 

and  tender,  liquor  clear. 
Exhaust  cans  10  minutes  at  212°. 
Closed-top  :  allow  30  minutes  process  at  240°. 

BEANS,  STRING. 

"  Standard : "  Cans  full,  beans  young  and  tender,  care- 
fully strung,  packed  during  growing  season,  liquor 
clear. 

Exhaust  cans  10  minutes  at  212°. 

Closed-top  :  allow  40  minutes  process  at  240°. 


VEGETABLES.  85 

BEANS,  LIMA. 

"  Standard : "  Cans  full  of  green  beans,  liquor  clear. 
Exhaust  cans  10  minutes  at  212°. 
Closed-top  :  allow  35  minutes  process  at  240°. 

CORN. 

"  Standard  : "  Sweet  corn  only  to  be  used,  cut  from  the 
cob  while  young ^and  tender,  cans  to  cut  out  full  of 
corn,  liquor  clear. 

Exhaust  cans  10  minutes  at  212°. 

Closed-top  :  allow  40  minutes  process  at  240°. 

OKRA. 

"  Standard  : "  Cans  to  be  full,  okra  to  be  young  and  ten- 
der, liquor  clear. 

Exhaust  cans  10  minutes  at  212°. 
Closed-top  :  allow  25  minutes  process  at  240°. 

OKRA  AND  TOMATOES. 

"Standard :  "  Okra  to  be  young  and  tender,  and  cut  up. 

Tomatoes  to  be  of  good  ripe  fruit. 
Exhaust  cans  10  minutes  at  212°. 
Open-bath  :  allow  35  minutes  process  at  212°. 
Closed  top  :  allow  15  minutes  process  at  240°. 

PEAS. 

"  Standard  :  "  Cans  to  be  full  of  young  and  tender  peas, 
free  from  yellow  or  black  eyes,  clear  liquor. 


86  VEGETABLES. 

Exhaust  cans  10  minutes  at  212°. 

Closed-top :    allow    20   minutes   process   at    240°   on 

Early  Junes. 
Closed-top :    allow   25   minutes   process   at   240°   on 

Marrowfats. 

PUMPKIN. 

"  Standard  : "  Cans  to  be  as  solid  packed  as  possible,  free 

from  lumps  and  of  good  color. 
Exhaust  cans  10  minutes  at  212°. 
Open-bath  :  allow  40  minutes  process  at  212°. 
Closed-top  :  allow  15  minutes  process  at  240°. 

SQUASH. 

"  Standard  :  "  Cans  to  be  full,  squash  young  and  tender, 

chopped  and  mashed. 
Exhaust  cans  10  minutes  at  212°. 
Open-bath  :  allow  40  minutes  process  at  212°. 
Closed-top  :  allow  15  minutes  process  at  240°. 

SUCCOTASH. 

"  Standard  :  "  Cans  to  be  full  of  green  corn  and  beans,  f 

of  former  and  J  of  latter,  clear  liquor. 
Exhaust  cans  10  minutes  at  212°. 
Closed-top :  allow  40  minutes  process  at  240°. 

SWEET  POTATOES. 

"  Standard : "  Cans  to  be  full,  dry  packed,  cooked  in 
exhaust  kettle  till  three-fourths  done,  then  peeled, 
halved  and  quartered. 


VEGETABLES.  87 

Exhaust  cans  5  minutes  at  212°. 

Ope n -bath :  allow  15  minutes  process  at  212°. 

Closed-top  :  allow  5  minutes  process  at  240°. 

TOMATOES. 

"  Standard  : "  Cans  to  be  reasonably  solid,  of  good  ripe 

fruit,  cold  packed. 
Exhaust  cans  10  minutes  at  212°. 
Open-bath:  allow  30  minutes  process  at  212°  for  3-fib. 
Open-bath :  allow  22  minutes  process  at  212°  for  2-ft>. 
Closed-top :  allow  10  minutes  process  at  240°  for  3-Sb. 
Closed-top :  allow  8  minutes  process  at  240°  for  2-fb. 


FISH. 


General  Remarks  ;  Varieties  best  adapted  to  Can- 
ning Purposes;  Fish  Culture;  Prices  paid  by 
Packers,  and  Location  of  Fishing  Grounds. 

Some  idea  may  be  formed  of  the  enormous  magnitude 
of  the  fish  industry  when  statistics  show  that  in  1881 
nearly  200,000  tons  of  fish  came  into  the  London  mar- 
ket, and  that  this  supply  is  rapidly  increasing.  Most  of 
these  were  taken  in  the  North  Sea  which  is  probably  the 
most  productive  fishing  grounds  in  the  world.  Then 
come  the  herring  and  cod  fisheries  off  the  coast  of  Lab- 
rador and  New  England,  the  sardine  fisheries  off  the 
coast  of  Brittany,  the  lobster  fisheries  of  Maine  and 
Canada,  the  oyster  beds  of  the  Chesapeake,  the  salmon 
fisheries  of  the  Pacific  coast."  All  the  various  branches 
of  this  great  industry  employ  thousands  of  vessels,  tens 
of  thousands  of  men  and  millions  of  money,  and  furnish 
food  to  the  population  of  almost  the  entire  globe.  There 
88 


FISH.  89 

are  very  few  people  whose  diet  does  not  consist  largely 
of  fish.  Any  one  who  has  visited  the  Fulton  Fish 
Market  in  New  York  has  some  conception  of  what  an 
important  factor  is  fish  in  the  food  supply  of  our  great 
cities.  When  we  reflect  that  the  waters  from  pole  to  pole 
are  teeming  with  countless  billions  of  fish,  fed  and  reared 
on  the  bounties  of  the  deep  and  only  waiting  to  be 
caught  and  brought  to  the  consumer,  we  may  with  rea- 
son praise  the  generosity  of  Old  Ocean.  No  other  part 
of  the  globe  offers  such  a  bountiful  supply  of  cheap, 
wholesome  food  to  the  millions  of  inhabitants. 

As  far  as  the  fear  of  deep-sea  fish,  such  as  herring  and 
cod,  being  killed  out,  is  concerned,  we  believe  there  is 
little  reason  for  it.  From  time  immemorial  it  has  been 
a  custom  to  circulate  periodic  gloomy  reports  of  the 
rapid  decimation  of  certain  fish,  coupled  with  prophecies 
that  in  a  few  years  they  would  be  extinct.  These  proph- 
ecies have  never  proved  true ;  but,  on  the  contrary,  the 
supply  has  almost  always  continued  to  increase,  which 
may  have  been  partly  due  to  improved  methods  of 
catching.  The  number  of  fish  taken  from  the  seas  by 
man  must  be  insignificant  as  compared  with  that  which 
is  killed  in  other  ways;  for,  a  female  herring,  for  in- 
stance, lays  25,000  eggs  and  at  this  rate  the  millions  of 
herrings  in  the  sea  would  soon  multiply  to  such  an 
extent  that  the  waters  could  not  hold  them.  Further, 
the  female  cod  yields  about  5,000,000  !  At  this  rate  how 
long  would  the  ocean  give  sufficient  breathing  and  feed- 
ing room  for  its  fish?  The  case  is  different  with  the  help- 
less oyster,  which  is  completely  at  the  mercy  of  men  who 
know  no  mercy ;  the  salmon  and  other  fish  whose  breed- 


90  FISH. 

ing  and  feeding  grounds  are  limited  to  certain  localities 
of  small  area  and  usually  in  shallow  water.  Of  these  we 
shall  speak  later.  Referring  the  reader  for  detailed  infor- 
mation on  the  many  varieties  of  fish,  their  localities,  hab- 
its, culture,  etc.,  to  any  of  the  many  books  on  the  subject, 
we  will  take  up  in  order  the  few  kinds  that  are  canned. 

CLAMS. 

There  are  two  kinds  of  clams  commonly  used  for  food 
in  this  country :  the  large  clam  and  the  little  neck  clam. 
The  former  is  chopped  up  and  stewed  or  made  into 
chowder ;  the  latter  is  either  baked  or  eaten  raw.  This 
shell  fish,  though  plentiful  along  the  coasts  of  England, 
Norway  and  other  parts  of  Europe  is  not  used  there  for 
food,  and  may  be  considered  as  distinctly  an  American 
dish.  It  is  found  in  large  numbers  buried  in  the  mud 
along  the  shores  of  our  salt  waters.  It  is  canned  either 
in  the  form  of  chowder  or  after  the  manner  of  oysters  as 
given  below,  except  that  it  requires  a  longer  process. 
The  process  given  will  answer  for  either  form. 

Packed  in  1-Sb.,  2-fib.  and  3-ft).  cans. 

NOTE. — We  advise  the  use  of  closed-top  steam  kettles  for  process- 
ing all  kinds  of  fish. 

CRABS. 

The  common  salt  water  crab  abounds  in  all  of  our  salt 
waters  and  is  too  well  known  to  need  description.  It  is 
usually  caught  in  comparatively  shallow  water,  not  far 
from  shore,  by  means  of  a  seine,  or  a  dip-net  and  a  line 
baited  with  fresh  fish  or  fresh  meat,  though  the  salt  article 
is  sometimes  used  but  with  less  success.  The  crab  which 


FISH.  91 

resembles  the  lobster  in  so  many  respects  differs  from  it 
very  distinctly  in  its  choice  of  food,  for  while  the  former 
detests  tainted  meat  or  fish  the  latter  prefers  it  to  the 
fresh  sound  article.  The  canning  of  crabs  is  a  compara- 
tively new  thing,  and  the  business  is  quite  extensively 
carried  on  in  some  of  the  towns  along  the  Eastern  Shore 
of  the  Chesapeake  Bay. 

In  preparing  crabs  for  the  can  they  are  first  boiled  in 
a  large  caldron  till  about  three-fourths  cooked.  The 
meat  is  then  removed  from  the  shells,  cracker  crumbs 
added  to  it,  and  it  is  then  packed  solid,  without  liquor, 
in  the  cans  which  are  then  wiped,  capped  and  exhausted, 
tipped  and  processed. 

Packed  in  1-Eb.  and  2-Sb.  cans;  4  dozen  of  the  former 
and  2  dozen  of  the  latter  are  put  in  a  case.  Empty  shells 
at  the  rate  of  4  for  each  pound  of  crab,  accompany  each 
case,  and  when  the  cans  are  opened  the  crab  is  put  into 
these  shells,  seasoned  and  baked  in  the  usual  way. 

LOBSTERS. 

The  lobster  ranks  with  the  oyster  in  point  of  impor- 
tance as  a  food-fish,  either  in  the  fresh  state  or  in  the 
canned  form,  and  they  are  both  alike  threatened  with 
destruction  by  greedy  fishermen  on  the  one  side  and 
•  negligent  legislation  on  the  other.  There  are  about 
2,500,000  cans  of  lobster  annually  eaten  in  the  United 
States  and  of  these  not  more  than  15  or  20  per  cent  are 
put  up  in  Maine,  where  alone  they  are  packed  in  the 
Union,  the  rest  are  imported  mostly  from  Canada. 
Twenty-five  years  ago  lobsters,  of  what  we  now  consider 


92  FISH. 

an  enormous  size,  were  plentiful  from  New  Jersey  to 
Rhode  Island  but  they  are  now  practically  extinct  along 
these  shores  and  are  found  in  significant  numbers  only  in 
Maine.  Even  there  they  will  be  exterminated  unless  bet- 
ter and  enforced  laws  are  enacted  for  their  protection. 
We  are  glad  to  see  that  some  of  the  New  Englanders 
are  beginning  to  open  their  eyes  and  to  devise  measures 
for  checking  the  indiscriminate  slaughter  of  this  excel- 
lent shell-fish  and  protecting  the  few  that  remain.  By 
all  means  have  a  good  long  close  season  and  let  it  be 
strictly  enforced.  We  can  doubtless  take  profitable  les- 
sons from  the  Provinces  on  this  subject.  We  are  glad 
to  learn  that  our  countrymen  on  the  Pacific  coast  are 
taking  active  steps  toward  propagating  the  lobster  there. 
We  see  no  reason  why  it  should  not  thrive  there  and  we 
wish  the  promoters  of  this  enterprise  every  success.  Why 
not  re-stock  the  Rhode  Island  and  New  Jersey  waters, 
and  protect  by  stringent  laws  ?  Experience  has  shown 
that  these  waters  are  particularly  well  suited  to  the  pur- 
pose. 

The  British  Isles,  once  so  bountifully  supplied  with 
lobsters  by  her  own  waters,  are  now  largely  dependent 
for  their  supply  upon  Norway  which  comes  next  to  the 
Canadian  Provinces  in  the  importance  of  her  lobster 
fisheries. 

The  value  of  the  lobster  as  a  nutritive  food  is  main- 
tained by  the  best  medical  authorities. 

For  canning  they  are  three-fourths  cooked  in  the  same 
manner  as  crabs ;  the  meat  is  then  carefully  removed 
from  the  shells  and  packed  solid  in  the  cans,  which  are 
then  filled  with  brine  containing  3  per  cent,  salt,  wiped, 


FISH.  93 

capped,   exhausted,   tipped   and   processed.      Packed  in 
1-Sb.  cans,  4  doz.  to  a  case,  and  2-ft>.  cans,  2  doz.  to  a  case. 

OYSTERS. 

In  1800  a  million  oysters  were  taken  off  the  British 
coasts,  and  the  catch  increased  till  the  high  figure  of 
72,000,000  was  reached  in  a  single  season,  since  which 
time  the  catch  has  decreased  until  now  but  few  oysters 
are  caught  there. 

The  same  scarcity  is,  or  has  been  till  lately,  true  of 
almost  every  European  country  on  the  coast  of  which 
the  oyster  is  found.  What  is  the  cause  of  this  state  of 
affairs  ?  Over  dredging  has  undoubtedly  been  one  prime 
cause,  yet  those  who  believe  that  a  "  close  time "  would 
rectify  this  matter  are  confronted  by  the  best  authorities 
who  say  that  it  is  ridiculous  to  protect  the  oyster  fisheries 
during  4  months  of  the  year  and  allow  the  dredgers  to 
denude  them  during  the  remaining  eight. 

The  fact  is  there  are  other  forces  at  work  in  nature 
itself  rendering  the  rapid  multiplication  of  this  bivalve 
a  somewhat  doubtful  problem.  The  oyster  has  an  ex- 
tremely delicate  constitution ;  extremes  of  either  heat  or 
cold  are  fatal  to  it  and  particularly  so  to  its  "  spat."  It 
is  supposed  that  out  of  one  or  two  millions  of  progeny 
produced  by  the  oyster  not  more  than  a  half-dozen  ever 
reach  maturity.  It  is  not  known  just  how  long  the 
"  larva  "  oyster  remains  in  its  free  and  active  condition, 
but  there  is  very  great  reason  to  believe  that  it  is  at  least 
several  days,  so  that  detached  from  the  parent  it  might 
be  carried  70  or  80  miles  from  the  place  of  its  birth  before 


94  FISH. 

passing  into  its  next  condition.  The  young  oyster  grows 
to  about  3  inches  across  by  the  end  of  its  third  year  and 
is  then  considered  very  edible,  but  it  is  better  to  leave 
it  a  year  longer.  It  will  live  for  about  20  years.  An 
important  point  is  the  condition  of  existence  in  its  natural 
state.  In  the  first  place,  it  is  dependent  upon  a  certain 
degree  of  salinity  of  water,  and  it  is  doubted  that  they 
breed  or  do  well  unless  the  water  contains  3  per  cent,  or 
more  of  salt.  In  the  second  place,  it  is  extremely  sensi- 
tive to  heat  and  cold  and  in  shallow  water  large  numbers 
perish  from  these  two  causes. 

Oysters  are  still  taken  in  small  quantities  along  the 
English  coasts,  but  France  has  made  the  most  progress 
in  their  culture  and  has  been  amply  repaid  for,  instead  of 
the  gloomy  outlook  of  a  few  years  since,  the  industry  is 
prosperous  and  promising.  France  with  her  present 
laws  and  systematic  cultivation  need  not  fear  the  extinc- 
tion of  this  wholesome  fish. 

The  Seaboard  of  Virginia,  North  Carolina,  South 
Carolina  and  Georgia  were  once  famed  for  their  supplies, 
— Virginia  alone  having  an  area  of  2,000,000  acres 
covered  with  them.  Long  Island,  with  her  115  miles  of 
oyster  coast  and  numerous  smaller  beds,  is  slowly  but 
surely  being  denuded  of  her  supply. 

With  reference  to  the  exhaustion  of  oyster  beds  Prof. 
G.  Brown  Goode  says'  that  in  the  case  of  fixed  animals, 
like  the  sponge,  the  mussel,  the  clam  and  the  oyster,  the 
colonies  or  beds  may  be  exterminated  exactly  as  a  forest 
may  be  cut  down.  He  mentions  the  oyster  beds  of 
Pocomoke  Sound,  Maryland,  which  have  been  choked 
and  virtually  destroyed  by  the  rubbish  raked  over  them, 


FISH.  95 

and  the  destruction  of  the  ledges  suitable  for  the  recep- 
tion of  the  young  spat  by  careless  dredgers.  He  further 
says  that  the  preservation  of  the  oyster  beds  is  a  matter 
of  vital  importance  to  the  United  States,  for  oyster 
fishing  unsupported  by  oyster  culture  will  soon  deprive 
thousands  of  men  of  employment  and  millions  of  people 
of  a  cheap  and  favorite  food.  He  adds  that  the  present 
unregulated  methods  will  probably  prevail  till  the  dredg- 
ing of  the  natural  beds  ceases  to  be  remunerative,  when 
the  oyster  industry  will  be  transferred  from  the  improvi- 
dent fisherman  to  the  care-taking  oyster  culturist. 

Already  steps  are  being  taken  looking  to  the  cultiva- 
tion of  the  oyster  in  New  York  waters.  "  The  bottom 
of  Long  Island  Sound  is  being  laid  off  into  townships, 
sections,  quarter  sections  and  lots,  and  the  land  sold  by 
auction.  The  scheme  is  not  a  real  estate  speculation 
however.  It  is  a  bona  fide  sale  of  perpetual  franchises 
of  submerged  lands,  suitable  to  the  cultivation  of  oys- 
ters. The  survey  and  sale  of  lands  is  conducted  by  the 
Fish  Commissioners  of  the  State  of  New  York,  under 
authority  vested  in  them  by  an  act  of  the  legislature 
passed  last  year.  This  law  applies  to  all  of  the  lands 
under  the  waters  of  the  State  suitable  for  shell-fish  cul- 
ture, but  is  of  the  most  importance  in  reference  to  the 
lands  under  Long  Island  Sound,  Staten  Island  Sound 
and  Princess  Bay.  Most  of  the  lands  are  in  the  neigh- 
borhood of  the  old  natural  growth  oyster  beds.  These 
beds  are  free  to  all,  but  as  they  contain  only  an  inferior 
quality  and  are  not  extensive  enough  to  supply  the 
demand,  artificial  beds  are  necessary.  Twenty-five  years 
ago,  the  oyster  supply  came  almost  entirely  from  the 


96  FISH. 

natural  beds.  Owing  to  reckless  and  excessive  tonging 
and  dredging  of  the  beds,  and  to  the  pollution  of  the 
waters  by  the  establishment  of  oil  refineries  and  factories 
in  their  vicinity,  these  beds  have  deteriorated  and  in 
many  cases  entirely  disappeared.  The  importance  of  the 
industry  is  shown  by  the  fact  that  upward  of  7,000  men 
are  engaged  in  the  business  in  New  York  State,  and  that 
a  capital  of  over  $6,000,000  is  represented.  The  condi- 
tion of  the  industry  before  the  matter  was  taken  in  hand 
by  the  commissioners  was  getting  to  be  hopelessly  in- 
volved. Under  the  new  system  the  State  Fish  Commis- 
sioners are  authorized  to  survey  all  lands  suitable  for 
shell-fish  culture  and  to  sell  perpetual  franchises  for 
plots  not  exceeding  500  acres  in  extent  to  any  one  appli- 
cant. A  charge  of  $1  per  acre  is  made  for  unoccupied 
lands ;  and  if  there  is  more  than  one  applicant  the  plot 
is  put  up  at  auction  and  sold  to  the  highest  bidder.  If 
the  land  is  already  occupied  and  cultivated  in  good  faith 
the  plot  is  sold  to  the  occupant  at  the  nominal  rate  of 
lOc  per  acre  to  pay  for  the  cost  of  surveying  and  map- 
ping. The  land  under  water  is  laid  out  in  townships 
1,000  acres,  quarter  section  of  250  acres,  and  100  acre 
lots."  If  Maryland  had  such  a  provision  for  the  culti- 
vation and  protection  of  the  oyster  what  might  we  not 
expect  of  the  Chesapeake  Bay  with  its  6,000  square  miles 
of  suitable  area  ?  But  with  the  present  foolish  laws  it  is 
a  matter  of  a  few  years  at  most  when  the  oyster  industry 
of  the  Chesapeake  Bay  will  be  a  thing  of  the  past.  This 
industry,  as  at  present  conducted,  instead  of  being  a 
blessing  to  the  state  is  a  positive  loss,  as  the  Governor  in 
his  last  message  stated  that  the  State  oyster  navy  entailed 


FISH.  97 

from  $2,000  to  $3,000  expenses  over  and  above  what 
was  derived  from  licenses.  Whereas,  if  it  were  properly 
conducted  it  would  give  employment  to  the  oysterman 
the  entire  year  instead  of  only  a  few  mouths  as  it  does  now. 
Both  the  shipping  of  raw  oysters  and  the  canning  indus- 
try, which  is  already  moving  away  from  us  on  account 
of  scarcity  and  high  prices,  are  jeopardized.  Prices 
have  advanced  while  the  oysters  have  deteriorated  both 
in  size  and  quality,  for  they  are  caught  so  fast  that  they 
cannot  mature.  If  oyster  grounds  were  leased  in  Mary- 
land the  State  would  derive  a  great  pecuniary  advantage 
and  at  the  same  time  arrest  the  wholesale  destruction  of 
the  beds. 

The  writer  has  made  a  careful  survey  of  the  oyster 
grounds  of  the  South  and  finds  the  industry  rapidly 
developing  but  greatly  in  need  of  proper  legislation, 
although  the  States  are  beginning  to  see  the  need  and 
importance  of  such  legislation  and  to  give  it  their  con- 
sideration. Virginia  and  North  Carolina  are  rigidly  en- 
forcing their  Oyster  Laws,  and  Georgia  has  taken  steps 
toward  protecting  her  .beds  and  those  who  cultivate  them. 
Still  there  are  certain  restrictions  yet  to  be  placed.  Dr. 
Oemler  of  Wilmington  Island,  Ga,,  who  cultivates  the 
oyster  to  quite  an  extent,  wisely  conceived  the  importance 
of  the  industry,  and  the  present  law  is  due  to  him  in  a  very 
great  measure.  South  Carolina  has  also  taken  measures 
for  furthering  the  interests  of  her  oyster  industry.  The 
fact  is,  this  great  industry  is  moving  South  as  is  attested 
by  the  thousands  of  barrels  of  oysters  received  from  that 
section  in  the  New  York,  Eastern  and  Western  markets. 
The  canning  branch  of  the  business  is  also  drifting;  to  the 


98  FISH. 

coasts  of  the  South  Atlantic  and  Gulf  States,  and  many 
large  factories  are  located  along  the  coasts  of  North  Car- 
olina, Florida,  Alabama  and  Mississippi.  It  has  been 
said  by  Northern  oysterrnen  that  the  Southern  oyster 
could  not  compare  with  the  New  York  or  Chesapeake 
oyster,  but  we  have  eaten  both  and  can  truthfully  say 
that  we  have  found  oysters  in  some  sections  of  the  South 
fully  equal  to  the  Northern  article.  In  some  sections  of 
the  South,  however,  they  are  not  so  good  :  for  example, 
at  Pensacola,  Fla.,  -though  plentiful,  they  do  not  open 
up  well,  are  rather  salt,  without  flavor,  and  have  a  dark 
look  and  black  gills. 

For  the  benefit  of  those  of  our  canners  who  are  seek- 
ing openings  South,  we  give  below  a  few  hints  as  to  the 
location  of  her  beds.  It  would  be  well  to  look  carefully 
into  the  laws  of  each  State  before  making  final  locations. 
Due  consideration  is  here  allowed  for  convenient  trans- 
portation as  this  is  a  most  important  item  to  be  consid- 
ered by  both  packers  and  shippers  of  oysters.  Norfolk, 
Va.,  though  having  a  large  oyster  industry,  is  so  well 
known  and  so  conveniently  situated  with  reference  to 
the  Eastern  and  Northern  markets  that  the  raw  material 
commands  a  good  price,  and  we  think  therefore  that 
those  looking  for  factory  locations  will  find  further 
South  places  that  are  better  suited  for  purchasing  raw 
stock.  For  instance  :  Elizabeth  City,  Washington,  New 
Berne,  Morehead  City,  Federal  Point  at  the  mouth  of 
Cape  Fear  River,  all  of  which  are  in  North  Carolina 
and  afford  excellent  shipping  facilities.  For  South 
Carolina  we  would  recommend  a  location  at  Georgetown 
which  affords  good  facilities  both  for  securing  raw  stock 


FISH.  99 

and  for  shipping ;  also  Winyah  Bay,  which  is  a  natural 
oyster  ground  and  conveniently  located ;  Port  Royal 
would  be  an  excellent  location,  with  good  facilities,  were 
it  not  for  the  scarcity  of  labor  which  finds  employment 
in  the  great  phosphate  and  fertilizer  works  located  here 
and  at  Beaufort.  For  Georgia,  we  would  recommend  a 
location  at  Savannah,  or  better  still,  Tybee  Island  which 
has  good  shipping  facilities  and  would  save  the  trip  up 
Savannah  River.  We  found  better  oysters  here  than  at 
any  of  the  other  places  we  visited ;  it  seems  to  be  the 
natural  feeding  grounds.  We  never  tasted  better  bivalves 
than  those  taken  from  Daufuskie,  or  Calabouge  Sound  ; 
the  latter  beds  seemed  to  have  been  untouched,  judging 
from  the  quantities  our  tongs  brought  up.  This  Sound 
is  well  adapted  to  dredging.  It  is  near  Tybee  that  oys- 
ters are  being  cultivated ;  a  stock  company,  with  ample 
capital,  has  been  formed,  under  the  laws  of  Georgia. 
Daufuskie  and  Calabouge  Sound  are  in  South  Carolina, 
just  at  the  mouth  of  the  Savannah  River,  and  conces- 
sions may  be  had  from  the  State  for  the  privilege  of 
fishing  there. 

Other  places  around  Savannah  offer  excellent  locations 
except  that  the  shipping  facilities  are  not  so  good.  The 
leading  shipping  points  are  Thunderbolt,  Isle  of  Hope, 
and  Cedar  Hammock ;  the  latter  has  oysters  of  fine 
quality  but  in  limited  quantities.  For  other  locations 
in  Georgia  we  would  recommend  St.  Simon's  and  Bruns- 
wick, for  these  places  have  fine  shipping  facilities,  and  a 
territory  so  large  that  the  supply  is  practically  inexhaust- 
ible if  the  proper  methods  of  protection  are  used.  Here 


100  FISH. 

we  also  find  a  company  engaged  in  the  cultivation  of  the 
oyster,  the  Brunswick  Oyster  Cultivation  and  Packing  Co. 
For  Florida :  Fernandina  is  a  good  location,  for  the 
oysters  are  plentiful,  the  territory  large,  and  the  shipping 
facilities  particularly  good;  then  comes  Daytona,  or 
New  Smyrna  at  the  mouth  of  Mosquito  Inlet,  where  we 
find  the  same  conditions  existing  as  in  the  Chesapeake 
Bay,  being  especially  adapted  to  the  growing  of  the 
oyster.  There  is  a  good  supply  at  the  inlet  of  the  Indian 
River  but  they  are  not  so  good,  being  very  like  those  of 
Pensacola.  Still  further  South  along  the  coast  to  Miami 
we  find  a  plentiful  supply,  but  lack  of  good  transporta- 
tion facilities  puts  them  out  of  reach  of  the  markets  of 
the  country.  In  time,  however,  this  will  be  a  great  place 
for  this  industry  for  there  is  a  plentiful  supply  of  the 
raw  stock  and  everything  is  suited  for  growing.  At 
Key  West  a  few  oysters  are  taken  but  the  business  does 
not  amount  to  much.  Along  the  Gulf  coast  they  are 
very  abundant  and  are  taken  in  large  quantities,  but  new 
and  apparently  inexhaustible  beds  are  constantly  being 
discovered.  This  section  would  be  a  veritable  gold  mine 
if  it  were  not  so  remote  from  the  great  markets.  .  From 
Key  West  to  Punta  Rassa  there  is  every  evidence  of 
great  quantities  of  oysters ;  from  Punta  Rassa  to  Cedar 
Keys  the  industry  is  carried  on  to  a  greater  extent ;  and 
we  had  the  pleasure  of  eating  some  very  fine  specimens 
of  this  succulent  bivalve  along  the  coast  adjacent  to  the 
Manatee,  Crystal  and  Swaunnee  Rivers.  Transportation 
lines  are  opening  up  this  country,  but  at  present  Cedar 
Keys  is  the  shipping  point.  From  Cedar  Keys  to 
Mobile  Bay  oysters  are  found  in.  the  greatest  abundance, 


FISH.  101 

and  we  recommend  the  following  places  for  locations ; 
St.  Mark's,  Appalachicola,  and  a  place  near  Mobile, — 
the  latter  place  having  superior  shipping  facilities  and  is 
giving  due  consideration  to  this  growing  industry  and 
already  an  immense  business  is  being  done  here.  The 
above  localities  are  possessed  of  natural  grounds  for  the 

JT  O 

growing  of  the  oyster,  but  let  those  interested  take 
warning  from  the  example  of  the  Northern  oyster  beds, 
and  not  carry  their  catching  to  such  an  extent  as  to 
exhaust  this  great  wealth.  California  realizes  the  im- 
portance of  this  great  industry,  but  here  the  oyster  does 
not  seem  to  thrive,  and  an  immense  quantity  of  the 
canned  product  finds  its  way  to  her  coast.  Millions  of 
seed  oysters  have  been  transplanted  there  from  the  East, 
but  with  little  success.  Here  we  would  call  the  attention 
of  Maryland  legislators  to  the  manner  in  which  they 
allow  the  Chesapeake  beds  to  be  destroyed  by  the  hun- 
dreds of  vessels  engaged  in  the  traffic  of  transplanting 
seed  oysters  to  the  Delaware  and  Long  Island  beds.  How 
can  our  legislators  expect  oysters  to  multiply,  or  even  to 
remain  at  what  they  are,  in  our  waters,  under  such  con- 
ditions ?  But  possibly  they  do  not  think  anything  about 
it.  Maryland  aifords  a  most  excellent  illustration  of 
what  foolish  legislation,  or  perhaps  we  might  say  no 
legislation  at  all,  can  do  toward  crushing  the  life  out  of 
an  important  industry.  Year  after  year  the  innocent 
oyster  makes  its  appearance  before  the  august  assembly 
of  Solons  and  pleads  for  a  little  longer  lease  on  its  native 
haunts,  but  is  sent  away  without  any  definite  answer. 
The  subject  is  most  prolific  in  discussion  and  suggestions 
and  most  barren  in  conclusions.  Some  hint  that  it  is 


102  FISH. 

not  to  the  interest  of  some  of  uur  legislators  to  settle  the 
oyster  question,  and  that  this  periodic  wrangling  over 
the  toothsome  bivalves  is  analogous  to  the  wrangling  of 
a  lot  of  lawyers  over  a  case  whose  fat  fees  cease  as  soon 
as  it  is  settled.  If  they  are  not  careful  the  goose  that 
lays  the  golden  egg  will  die  through  neglect, — it  would 
be  policy  to  administer  to  its  necessities  at  least  to  the 
extent  of  keeping  it  alive. 

For  oyster  canning,  the  factory  should  be  located  as 
near  as  possible  to  the  oyster  grounds  and  where  ample 
transportation  facilities  are  to  be  had.  It  should  also  be 
as  near  as  possible  to  the  water  which  should  be  of  suf- 
ficient depth  for  boats  to  come  up  and  unload  at  all  tides, 
and  a  wharf  is  almost  indispensable.  Steaming  boxes  are 
necessary.  The  oysters  are  unloaded  from  the  "  sloop  " 
immediately  into  oyster  cars  made  of  strap-iron,  2J  feet 
wide  by  6  feet  long,  and  deep  enough  to  hold  about  5 
bushels.  These  cars  are  mounted  on  wheels  and  run  on 
tracks  leading  from  the  steaming  box  out  to  the  edge  of 
the  wharf,  so  that  the  oyster  can  be  run  directly  into  the 
steaming  box  which  is  air-tight.  The  steam  is  then 
turned  on,  and  in  a  few  minutes  the  oysters  open  their 
shells,  the  cars  are  then  run  out  on  side  tracks  to  the  shuck- 
ers  who  immediately  shuck  them  at  20  cents  per  gallon. 

After  the  oysters  have  been  shucked  the  liquor  is 
drained  off  and  they  are  rinsed  in  cold  water  and  filled 
into  the  cans  in  the  following  quantities : 


No.  1  cans,  6  oz.,  Standard. 
No.  2  cans,  12  oz.,  Standard. 
No,  1  cans,  5  oz.,  Standard. 


FISH.  103 

No.  2  cans,  10  oz.,  Standard. 

No.  1  cans,  4  oz. 

No.  2  cans,  8  oz; 

No.  1  cans,  1J  oz.,  Light  weights. 

No.  2  cans,  3  oz.,  Light  weights. 

A  very  good  way  for  steaming  oysters  is  to  have  the 
cars  built  close,  or  long  boxes  may  be  constructed  as  tight 
as  possible ;  then  have  a  pipe  leading  from  the  boiler  to 
the  place  where  the  oysters  are  unloaded  and  here  con- 
nect it  with  the  cars  or  boxes,  turn  on  steam — and  your 
oysters  are  ready  for  the  shuckers  in  a  few  minutes. 
This  method  saves  the  expense  of  the  usual  steaming 
box,  which  is  considerable. 

After  the  cans  have  received  their  proper  weights  of 
oysters  they  are  filled  with  a  brine  containing  3  per  cent, 
of  salt.  ( It  is  a  well  known  fact  that  oysters  will  not  keep 
in  their  own  liquor.)  The  cans  are  then  wiped,  capped, 
exhausted,  tipped  and  processed. 

Packers  pay  for  common  steam  "  Cove "  oysters  50 
cents  to  55  cents  per  bushel ;  for  best  steam  stock,  60 
cents  to  65  cents  per  bushel.  One  bushel  of  the  former 
will  turn  out  about  45  ounces  of  meat ;  the  latter,  about 
52  ounces. 

SALMON. 

The  canning  of  salmon  is  the  most  important  of  the 
fish -canning  industries,  and  is  at  present  confined  almost 
exclusively  to  Southeastern  Alaska.  But  few  persons 
outside  of  those  engaged  in  it  have  any  conception  of  its 
vastness.  It  would  be  idle  guesswork  for  us  to  attempt 
to  say  whether  these  fish  are  inexhaustible  but  it  is  cer- 


104  FISH. 

tain  that  up  to  this  time  it  looks  as  though  they  were. 
However,  we  remember  when  they  were  in  the  same 
immense  quantities  in  the  McCloud  and  Sacramento 
Rivers  of  California ;  but  alas,  the  fishermen  there  were 
like  the  oystermen  of  the  Chesapeake  and  now,  as  a 
result  of  their  war  of  extermination,  but  few  salmon  are 
taken  in  these  rivers.  In  the  Columbia  River,  so 
famous  for  its  salmon,  where  vast  numbers  were  caught 
but  a  few  years  since,  they  are  getting  so  scarce  that  at 
the  present  rate  of  decrease  they  would  soon  become 
extinct.  But  happily  the  U.  S.  Government  has  begun 
to  appreciate  the  importance  of  the  industry  and  to  take 
measures  for  propagating  by  establishing  hatcheries  on 
the  Columbia  River  and  in  other  sections. 

This  wise  course  has  been  adopted  none  too  soon,  for  at 
the  present  rate  of  extermination  it  would  be  but  a  few 
years,  at  most,  when  this  great  fish  would  be  a  luxury  to 
be  eaten  by  the  rich  alone,  if  indeed  it  did  not  disappear 
altogether  from  our  waters. 

Alaska  is  now  the  great  salmon  fishing  and  canning 
ground,  and  it  remains  to  be  seen  how  long  this  fine  fish 
can  survive  the  ruthless  war  in  that  region.  Canneries 
exist  here  in  great  numbers  and  their  daily  output  dur- 
ing the  season  amounts  to  millions  of  cans.  One  con- 
cern alone,  recently  incorporated  in  Chicago  for  operat- 
ing factories  in  Alaska,  has  invested  $1,000,000  in  the 
business.  The  variety  canned  for  commercial  purposes 
is  the  silver  salmon,  about  10  cents  apiece  being  paid  for 
them.  The  fishing  is  done  largely  by  natives  who  are 
furnished  with  nets  for  the  purpose. 


FISH.  105 

San  Francisco  is  the  great  salmon  market  and  controls 
fully  two-thirds  of  the  output  of  the  Alaska  canning 
establishments.  The  product  is  consumed  mostly  in 
this  country,  but  we  also  export  large  quantities,  princi- 
pally to  England. 

We  proceed  to  describe  the  method  of  preparing  salmon 
for  the  can,  and  the  same  method  applies  to  the  red  snap- 
per, sea  trout  and  all  similar  fish.  First  remove  scales 
and  entrails  and  cut  off  the  heads,  then  wash  carefully 
in  clear  warm  water,  net  and  lower  into  process  tank  till 
about  three-fourths  cooked ;  then,  without  removing 
bones,  pack  solid  in  cans,  which  are  then  filled  with  a  brine 
containing  3  per  cent,  salt,  wiped,  capped,  exhausted, 
tipped  and  processed.  Some  fish  are  put  up  with  mus- 
tard, some  with  tomatoes,  some  with  oil ;  indeed  we  may 
say.  that  fish  may  be  packed  any  way  to  suit  the  taste,  the 
processing  being  the  consideration  that  concerns  the  keep- 
ing qualities.  Size  of  cans  used  are  mostly  l-3fe.  and 
2-Sb.,  sometimes  3-Bb. 

SARDINES. 

The  sardines  that  are  packed  in  this  country  are  not 
true  sardines  but  young  herrings.  These  herring-sardine 
factories  are  confined  to  Maine,  where  there  are  between 
40  and  50,  with  an  annual  output  of  about  90,000,000 
boxes.  These  little  fish,  though  put  up  in  cotton-seed 
oil  instead  of  olive  oil,  are  evidently  liked  here  for  they 
have  almost  entirely  supplanted  the  French  sardines  very 
few  of  which  are  now  imported.  This  is  doubtless  partly 
due  to  the  cheapness  of  the  American  article  as  compared 
with  the  French.  We  are  inclined  to  think  that  the  fine 


106  FISH. 

flavor  of  the  latter  is  due  as  much  to  the  care  taken  in 
their  preparation  and  the  use  of  pure  olive  oil  as  to  any 
inherent  property  of  the  fish  itself,  which  should  be  care- 
fully cleaned  and  packed  as  soon  as  possible  after  being 
taken  from  the  water. 

France  undoubtedly  furnishes  the  finest  sardines  in  the 
market,  and  she  has  long  had  undisputed  control  of  the 
sardine  industry.  But  the  French  Government  takes  a 
lively  interest  in  her  fishermen  and  assists  them  in  many 
ways.  There  are  engaged  in  her  sardine  industry  over 
4,000  vessels  and  20,000  fishermen.  But  her  canned 
product  trade  has  fallen  off  somewhat  of  late,  partly 
from  the  substitution  of  the  American  article  and  partly 
from  the  rivalry  of  Portugal  where  the  genuine  sardines 
are  plentiful  and  numerous  factories  have  been  estab- 
lished. The  silly  custom  of  Maine  packers  putting 
French  labels  on  their  boxes  has  done  the  American 
industry  much  harm,  and  the  sooner  they  quit  it  the 
better. 

The  method  of  preparing  herring-sardines  for  the  can, 
or  rather  box,  in  this  country  differs  from  that  employed 
by  the  French  and  Portuguese  for  true  sardines.  With 
us,  the  young  herrings  are  taken  from. the  large  nets  in 
scoop-nets  and  thrown  en  masse  into  boats,  then  carried 
ashore  and  piled  up  on  long  tables.  Their  heads  are 
first  cut  off,  entrails  removed,  after  which  they  are  rinsed 
in  warm  water  and  then  placed  on  gridirons  or  u  flakes  " 
over  a  hot  fire  and  broiled  till  about  half  cooked.  This 
work  is  done  almost  exclusively  by  small  children.  The 
fish  are  taken  from  the  "  flakes  "  and  packed  in  flat  rec- 
tangular tin  boxes,  with  rounded  corners,  each  box  hold- 


FISH.  107 

ing  from  8  to  10  fish,  according  to  size.  The  boxes  are 
then  filled  with  hot  cotton-seed  oil,  or  sometimes  mustard, 
wiped,  capped  and  processed.  These  boxes  cost,  to  pack, 
from  5  to  8  cents  each  and  are  put  up  in  cases  of  one 
hundred  boxes  each. 

The  foreigners  differ  from  us  in  the  following  points  : 
The  sardines  when  taken  from  the  nets  are  carefully 
placed  in  layers  in  baskets  and  thus  conveyed  to  the 
factory.  In  fine  weather  they  are  dried  in  the  sun,  at 
other  times,  artificially.  After  drying  they  are  about 
half  cooked  in  olive  oil  which^  is  then  drained  off,  and 
the  fish  packed  in  tins  which  are  then  filled  with  hot  olive 
oil,  wiped,  capped  and  processed.  The  French  have  their 
sardines  packed  in  the  tins  within  24  hours  from  the  time 
they  are  taken  from  the  water.  Sardines  being  packed 
while  hot,  in  small  tins,  need  no  exhaust. 

SNAPPER  (RED). 

This  fish  is  one  of  the  finest  in  Southern  waters,  and  is 
rarely  ever  taken  in  Northern  latitudes.  Fine  snapper 
banks  are  located  off  Fernandina,  Fla.,  to  a  point  south  to 
Bay  Biscayne  on  the  South  Atlantic,  but  the  great  banks 
are  situated  directly  off  Cape  Canaveral.  These  fish  are 
also  caught  on  the  Gulf  coast  in  large  numbers,  Pensa- 
cola  being  a  shipping  point  for  them,  and  hundreds  are 
engaged  in  catching  them.  The  fishing  on  the  Atlantic 
banks  is  mostly  conducted  by  Northern  fishermen,  each 
vessel  taking  along  about  10  tons  of  ice  for  preserving 
their  catches  amounting  to  several  thousand  fish  which 
are  caught  in  about  two  days,  taken  to  Savannah  and 
shipped  by  steamer  to  the  New  York  market. 


108  FISH. 

The  small  snapper  retails  at  from  15  cents  to  30  cents 
per  Sb.,  the  large  ones  from  10  cents  to  20  cents  per  ft). 
This  fish  is  well  adapted  to  canning,  and  we  think  a  supe- 
rior article  to  the  salmon,  but  the  canning  factories  would 
have  to  be  located  at  points  near  the  fishing  grounds 
where  the  fish  can  be  bought  for  one  cent  per  ft),  deliv- 
ered. New  Smyrna  or  Appalachicola,  Fla.,  would  be  an 
excellent  location.  Prepared  and  packed  like  salmon, 
except  that  the  bones  are  removed. 

TROUT  (SEA). 

The  sea  trout  is  taken  at  various  points  along  the 
Atlantic  coast  from  Massachusetts  south  to  Key  West, 
Fla.,  and  considerable  numbers  are  caught  on  the  Gulf 
coast  also.  The  mode  of  catching  is  generally  with  nets. 
As  this  fish  frequents  the  shores  and  goes  in  large  schools 
they  are  highly  esteemed  and  make  an  excellent  canning 
fish  for  which  purpose  about  3  cents  per  ft),  is  paid. 

Prepared  and  packed  like  snapper,  except  that  it  is 
usually  spiced,  sometimes  packed  with  tomato  sauce. 

TURTLE. 

It  is  not  necessary  to  say  anything  in  praise  of  the 
turtle  which  is  considered  such  a  delicacy  and  commands 
such  high  prices  at  all  seasons.  For  canning,  the  Green 
Turtle  is  used  and  is  highly  prized  for  making  soups. 
It  is  taken  in  Southern  latitudes,  principally  along  the 
Florida  coast  from  the  mouth  of  the  Indian  River  to 
Key  West,  Fla.  The  latter  place  is  largely  engaged  in 
the  catching  and  shipping  of  turtle. 

Turtle  is  canned  principally  in  the  form  of  soup,  which 


FISH.  109 

is  made  as  usually  served  and  put  while  boiling  hot  in  the 
cans  which  are  then  wiped,  capped,  tipped  and  processed. 
If  it  is  desired  to  can  the  meat  this  is  done  by  simply  cook- 
ing about  three-fourths ;  then  packing  in  the  cans,  which 
are  then  wiped,  capped,  exhausted,  tipped  and  processed. 

NOTE. — Any  kind  of  soup  or  fish  may  be  prepared  to  suit  the  taste, 
in  the  form  in  which  they  are  usually  served  in  the  so-called  fresh 
state,  then  canned ;  but  it  is  customary  to  cook  them  till  about  three- 
fourths  cooked,  before  they  are  put  in  the  can,  the  rest  of  the  cook- 
ing being  done  by  processing. 


(2) 

PROCESSES. 

CLAMS. 

Exhaust  cans  10  minutes  at  212°. 

Allow  for  1-ib.  cans  a  process  of  20  minutes  at  240°. 

Allow  for  2-flb,  cans  a  process  of  25  minutes  at  240°. 

CRABS. 

Exhaust  cans  5  minutes  at  212°. 

Allow  for  1-Bb.  cans  a  process  of  10  minutes  at  240°. 

Allow  for  2-ft).  cans  a  process  of  12  minutes  at  240°. 

LOBSTER. 

Exhaust  cans  10  minutes  at  212°. 

Allow  for  1-Sb.  cans  a  process  of  15  minutes  at  240°. 

Allow  for  2-lb.  cans  a  process  of  20  minutes  at  240°. 


110  FISH. 

OYSTERS. 

Exhaust  cans  10  minutes  at  212°. 

Allow  for  No.  1  cans,  6  oz.,  a  process  of  16  minutes  at 

240°. 
Allow  for  No.  2  cans,  12  oz.,  a  process  of  20  minutes 

at  240°. 
Allow  for  No.  1  cans,  5  oz.,  a  process  of  14  minutes  at 

240°. 
Allow  for  No.  2  cans,  10  oz.,  a  process  of  18  minutes 

at  240°. 

SALMON,  RED  SNAPPER  AND  SEA  TROUT. 

Exhaust  cans  10  minutes  at  212°. 

Allow  for  1-fib.  cans  a  process  of  15  minutes  at  240°. 

Allow  for  2-Eb.  cans  a  process  of  20  minutes  at  240°. 

SARDINES. 
Allow  boxes  a  process  of  10  minutes  at  240°. 

TURTLE  AND  ALL  SOUPS. 

Exhaust  cans  5  minutes  at  212°. 
Allow  1-flb.  cans  a  process  of  10  minutes  at  240°. 
Allow  2-Sb.  cans  a  process  of  12  minutes  at  240°. 
Allow  3-Eb.  cans  a  process  of  15  minutes  at  240°. 


VI. 

MEATS. 


General  Remarks. 

The  canning  of  meats  is  confined  chiefly  to  beef  and 
mutton,  the  former  being  the  most  extensive.  Besides 
these,  poultry  and  ham  are  put  up ;  and  potted  turkey, 
potted  chicken,  etc.,  are  gradually  growing  in  favor  with 
the  people,  the  trade  in  these  having  been  developed 
mainly  within  the  last  few  years.  In  regard  to  the  fresh 
beef  industry  of  this  country  it  is  so  enormous  that  it  is 
almost  impossible  to  give  definite  figures.  It  has  been 
estimated  that  the  present  population  of  the  United 
States  consume  about  two  billion  dollars  worth  of  meats 
per  annum, — a  very  large  portion  of  this  is  beef.  In 
Kansas,  Nebraska,  Texas,  New  Mexico,  Wyoming,  Col- 
orado, Montana  and  other  parts  of  the  West,  are  1,600,- 
000  square  miles  of  as  fine  grazing  lands  as  are  to  be 
found  in  the  world,  over  which  roam  thousands  of  herds 
of  cattle  and  flocks  of  sheep,  numbering  from  100  to 
20,000  head  each.  Beef  and  mutton  are  the  staple  meats 

111 


112  MEATS, 

of  this  country  and,  in  fact,  the  civilized  world,  and  the 
great  advantage  of  the  canned  article,  on  account  of  its 
keeping  qualities  and  convenience  of  transportation,  is  at 
once  apparent. 

The  exports  of  canned  beef  for  1889  amounted  to 
$4,375,000 — pretty  good  figures  at  first  sight,  but  very 
low  in  reality  when  we  consider  the  quantity  and  quality 
of  our  raw  product  and  the  populous  countries  that  are 
dependent,  for  their  meat  supply,  on  others.  We  believe 
there  is  an  unjust  discrimination  against  American  canned 
meat  abroad,  though  a  part  of  the  prejudice  is  doubtless 
caused  by  such  trickery  as  was  shown  in  the  recent  bogus 
mutton  case  exposed  in  London. 

There  is  no  reason  why  we  should  not,  with  our  fac- 
tory and  transportation  facilities,  double  or  treble  our 
exports  of  canned  meats  in  a  short  time  and  we  can  easily 
do  so  by  using  honesty  and  push. 

Both  South  America  and  Australia  have  immense 
areas  of  fine  grazing  lands  and  during  the  last  ten  years 
have  done  wonders  in  the  quality  and  quantity  of  cattle 
and  sheep  they  have  raised ;  the  sheep  being  particularly 
fine.  These  countries  are  already  our  formidable  com- 
petitors in  European  markets  and  will  be  more  so  when 
they  become  more  fully  acquainted  with  the  art  of  can- 
ning. Hence  the  double  necessity  of  our  putting  up  first 
class  goods  and  placing  them  on  the  market  in  the  right 
way. 

BEEF. 

Beef  is  prepared  for  the  can  in  more  ways,  and  the 
canned  product  is  of  greater  commercial  importance,  than 


MEATS.  113 

any  other  meat.     First  we  have  the  smoked  and  dried 
beef,  commonly  called   chipped  beef  on   account  of  the 
form  in   which   it  is   usually  served,  which  is  cut  into 
small  thin  slices  and  packed  solid  into  the  cans,  mostly 
1-fib.     Then  we  have  corned  beef,  which  is  boiled  till 
thoroughly  done,  to  admit  of  its  easy  removal  from  the 
bone,  boned  and  packed  as  solid  as  possible  in  the  cans. 
Corned  beef  is  packed  in  1-Eb.  cans,  2  dozen  cans  to  the 
case ;  2-ft).,  4-Sb.  and  6-Eb.  cans,  1  dozen  to  the  case;  and 
14-K).  cans,  J  dozen  to  the  case.     Fresh  beef  is  canned  in 
either  the  boiled,  roasted  or  potted  form.     The  former  is 
prepared  and  packed  in  the  same  manner  as  corned  beef, 
but  a  little  salt  should  be  added  to  the  water  in  which  it 
is  boiled,  and  it  is  generally  put  up  in  2-ft>.  cans,  3  dozen 
to  the  case.     To  can  roast  beef,  the  beef  may  be  thor- 
oughly  roasted    in   large   pieces,   boned,   seasoned   and 
packed  in  the  same  manner,  and  same  size  can  as  the 
boiled ;  but  the  best  grade  of  this  article  is  obtained  by 
selecting  choice  cuts,  sprinkling  well  with  salt  or  other 
seasoning,  roasting  thoroughly  and  packing  whole  in  flat 
cans.     To  put  up  potted  beef,  the  beef  should  be  roasted, 
rather  than  boiled,  as  it  will  thus  retain  more  of  its 
natural  juices  and  flavor.     After  being  well  cooked  it  is 
boned  and  run  through  a  cutter  which  cuts  it  up.  uni- 
formly fine ;  it  is  then  highly  seasoned  with  pepper,  salt 
and  other  condiments  to  suit  the  taste,  and  packed  solid 
in  the  cans,  usually  10-oz.  cans,  2  dozen  to  the  case. 
Beef  tongue  is  canned  in  either  the  potted  form  in  the 
same  manner  as  beef,  in  10-oz.  cans,  2  dozen  to  the  case, 
and  5-oz.  cans,  4  dozen  to  the  case;  or,  whole,  in  1  J-fib., 
2-Bb.  and  2J-flb.  cans,  1  dozen  to  the  case. 
8 


114  MEATS. 

FOWL. 

Chicken,  duck,  turkey  and  all  kinds  of  fowl,  are  put 
up  in  the  potted  form  by  first  cooking,  then  boning, 
grinding  up,  seasoning  and  packing  solid  in  10-oz.  cans, 
2  dozen  to  the  case,  or  5-oz.  cans,  4  dozen  to  the  case.  A 
combination  of  equal  parts  of  chicken  and  beef  tongue, 
potted  together,  is  very  popular ;  also,  turkey  and  beef 
tongue;  chicken  and  ham;  turkey  and  ham.  All  kinds 
of  fowl  may  be  preserved  by  cooking  and  canning,  either 
whole  or  boned.  Canned  boned  chicken  and  turkey,  in 
1-Bb.  tins,  are  established  articles  in  the  market.  The 
breast  of  large  fowl,  especially  turkey  or  chicken,  roasted 
and  canned  whole  is  very  excellent.  Fowl,  which  is 
intended  to  be  canned  without  being  boned,  should  be 
cooked  thoroughly  before  going  into  the  can. 

GAME. 

Game  of  all  kinds  is  potted  in  the  same  manner  as 
tongue  and  fowl,  as  described  above.  Packed  in  10-oz. 
cans,  2  dozen  to  the  case,  or  5-oz.  cans,  4  dozen  to  the  case. 

HAM. 

Ham  is  potted,  either  alone  and  in  the  same  manner  as 
described  above  for  tongue  and  fowl,  or  in  combination  with 
fowl,  generally  chicken  or  turkey,  or  with  tongue.  Packed 
in  10-oz.  cans,  2  dozen  to  the  case,  or  5-oz.  cans,  4  dozen  to 
the  case. 

MUTTON. 

Mutton  is  prepared  for  the  can  and  packed  in  the  man- 
ner described  for  fresh  beef;  it  may  be  roasted  or  boiled. 


MEATS.  115 

Lamb's  tongue  is  canned  whole,  after  being  well  cooked. 
Packed  in  1-Sb.  cans,  2  dozen  to  the  case. 

SUNDRIES. 

Besides  the  above,  pig's  feet,  spiced  or  not,  tripe,  soups 
of  all  kinds,  plum  pudding  and  other  delicacies,  are  pre- 
pared ready  to  be  served,  then  put  into  cans  varying 
from  1-fb.  to  5-Bb.  Indeed  any  kind  of  food,  whether 
fruit,  vegetable,  fish  or  meat,  or  any  combination  of  these 
may  be  prepared  to  suit  the  taste  and  ready  to  be  served, 
then  preserved  for  years  in  hermetically  sealed  tins  and 
other  vessels,  provided  the  packages  are  carefully  ex- 
hausted, securely  sealed  or  "  tipped  "  and  well  processed. 


(2) 

PROCESS. 

NOTE.— We  give  only  one  "  Process  "  for  meats,  which  will  answer 
for  all  kinds,  varying  the  time  according  to  the  size  of  the  can.  The 
time  needed  in  processing  is  short  because  the  meats  are  already  wdl 
cooked. 

Exhaust  small  cans,  up  to  3-fib.,  10  minutes  at  212°. 
Exhaust  large  cans,  up  to  6-ft).,  15  minutes  at  212°. 
Exhaust  14-ft).  cans  20  minutes  at  212°. 
Closed-top  :  for  5-oz.  and  10-oz.  cans,  allow  process  of 

5  minutes  at  240°. 
Closed-top :  for  1-ft).  and  2-fb.  cans  allow  process  of 

10  minutes  at  240°. 


116  MEATS. 

Closed-top  :  for  3-Bb.  cans  allow  process  of  15  minutes 

at  240°. 
Closed-top  :  for  4-ft>.  cans  allow  process  of  18  minutes 

at  240°. 
Closed-top :  for  5-Sb.  cans  allow  process  of  22  minutes 

at  240°. 
Closed-top  :  for  14-fib.  cans  allow  process  of  45  minutes 

at  240°. 


VII. 

CAPPING  SOLDER,  &C.-THE  MAR- 
KETS FOR  CANNED  GOODS. 


CAPPING  SOLDER. 

No.  1  is  composed  of  100  parts  lead,  100  parts  tin. 

No.  2  is  composed  of  100  parts  lead,  90  parts  tin. 

No.  3  is  composed  of  100  parts  lead,  80  parts  tin. 

No.  4  is  composed  of  100  parts  lead,  70  parts  tin. 

No  solder  containing  less  than  70  parts  tin  to  100 
parts  lead  should  be  used  in  capping  cans.  Solder- 
hemmed  caps  are  now  coming  into  favor,  many  packers 
using  them  in  preference  to  the  plain  caps  and  solder. 

SOLDERING  FLUID. 

Soldering  fluid  for  preparing  surfaces  to  be  soldered, 
without  the  use  of  resin  or  similar  substance,  can  be  had. 
A  barrel  of  this  fluid  contains  about  50  gallons  and  will 
cap  about  200,000  cans;  but  it  can  be  bought  in  any 

117 


118  MARKETS. 

desired  quantities,  from  1  gallon  to  50  gallons,  and  at 
small  cost.  A  good  substitute  for  the  above  is  easily 
made  thus :  take  a  convenient  quantity  of  muriatic  acid 
and  add  to  it  slowly  particles  of  zinc  till  bubbles  cease  to 
to  rise,  and  then  add  sal-ammoniac  at  the  rate  of  6  oz.  to 
each  gallon  of  acid.  With  this  acid,  however,  resin,  or 
something  similar,  must  be  used  in  soldering. 

CASES. 

We  have  already  given  the  number  of  cans  of  the 
various  sizes  that  are  usually  packed  in  a  case,  and  the 
packer  can  easily  compute  the  sizes  of  the  cases  that  he 
needs,  if  he  wishes  to  make  his  own  cases.  If  he  orders 
them  of  a  box-maker  he  will  simply  have  to  specify  in 
the  order  what  size,  and  how  many  cans,  are  to  be  packed 
in  a  case.  It  is  generally  better  to  order  cans  and  cases 
from  the  same  party  for  then  the  cans  can  be  put  into 
the  cases  and  both  shipped  to  better  advantage.  If,  how- 
ever, the  cases  are  ordered  without  the  cans  they  should 
be  ordered  in  the  "  shook  "  or  knocked-down  form.  They 
cost  considerably  less,  delivered,  this  way,  take  up  less 
room  at  the  canning  house  and  can  be  easily  and  quickly 
set  up  when  needed. 

STENCILS. 

Stencils  are  necessary  for  branding  cases  after  packing. 
They  are  made  from  sheet  metal,  usually  brass,  and  can 
be  had  of  any  design  and  cost  but  little. 


MARKETS.  1 1  9 


THE  MARKETS  FOR  CANNED  GOODS. 

The  great  canned  goods  markets  in  the  United  States 
are  New  York,  Chicago,  Baltimore,  San  Francisco,  Bos- 
ton and  Philadelphia.  New  York  leads,  being  a  gen- 
eral market  for  goods  from  all  parts  of  the  country ;  then 
comes  Chicago,  the  centre  of  the  great  meat-packing 
business  and  also  the  distributing  point  for  the  whole 
West;  next  comes  Baltimore,  the  centre  of  the  fine  vege- 
table, fruit  and  oyster  canning  industry  of  the  East ;  then 
San  Francisco,  that  controls  two-thirds  of  the  Salmon 
output  besides  being  the  point  from  which  the  fine 
canned  fruits  of  the  Pacific  coast  are  shipped  East ;  then 
Boston,  the  centre  of  the  great  marine  fish-canning  indus- 
try and  the  general  market  for  the  New  England  states ; 
then  Philadelphia,  as  a  general  market. 

Many  others  are  also  markets  for  canned  goods,  but 
the  above  are  the  recognized  centres  and  distributing 
points.  Many  large  jobbing  houses  in  these  places  con- 
trol to  a  very  great  extent  the  output  of  neighboring 
canning  factories,  while  others  have  their  own  factories 
or  contract  with  factories  to  supply  them,  buying  up  the 
entire  output  for  future  delivery. 

It  may  often  happen  that  packers  who  are  remote  from 
the  large  markets  can  dispose  of  their  goods  to  better 
advantage  in  the  smaller  markets  nearer  home ;  this  is 
more  likely  to  be  the  case  with  those  whose  output  is 
small.  For  the  benefit  of  those  who  are  thus  situated 
we  give  below  a  list  of  good  local  markets  for  various 
sections  of  country. 


120  MARKETS. 

For  Virginia  we  would  recommend  Richmond. 

For  North  Carolina  we  would  recommend  Wilmington. 

For  South  Carolina  we  would  recommend  Charleston. 

For  Georgia  we  would  recommend  Atlanta,  Augusta 
or  Savannah. 

For  Florida  we  would  recommend  Jacksonville. 

For  Alabama  we  would  recommend  Mobile,  Birming- 
ham or  Montgomery. 

For  Mississippi  we  would  recommend  New  Orleans, 
St.  Louis  or  Kansas  City. 

For  Louisiana  we  would  recommend  New  Orleans  or 
St.  Louis. 

For  Missouri  we  would  recommend  St.  Louis  or  Kan- 
sas City. 

For  Texas  we  would  recommend  Galveston  or  St.  Louis. 

For  Tennessee  we  would  recommend  Chattanooga, 
Nashville  or  Cincinnati. 

For  Kentucky  we  would  recommend  Louisville  or 
Cincinnati. 

For  Ohio  we  would  recommend  Cincinnati  or  Cleveland. 

For  the  Northwest  we  would  recommend  St.  Paul  and 
Milwaukee  in  addition  to  Chicago,  which  is  the  great 
Canned  Goods  Market  for  the  whole  West,  Northwest 
and  Pacific  Coast.  In  the  above  markets  packers  can 
find  commission  brokers  and  jobbers  to  handle  their 
product.  In  the  principal  markets  brokers  are  to  be 
found  who  handle  canned  goods  exclusively,  and  gen- 
erally these  are  to  be  recommended  as  looking  out  for 
the  packer's  best  interest  because  they  have  no  interest 
but  the  packer's,  and  therefore  obtain  the  very  highest 
market  prices. 


VIII. 

APPENDIX. 


CANNED  GOODS  LAW  OF  MARYLAND. 

APPROVED  BY  THE  GOVERNOR,  APRIL  7,  1886. 

SECTION  1.  Be  it  enacted  by  the  General  Assembly  of  Maryland,  That 
it  shall  be  unlawful  in  this  State  for  any  packer  of  or  dealer  in  her- 
metically canned  or  preserved  fruits,  vegetables  or  articles  of  food 
(excepting  oysters),  to  sell  such  canned  or  preserved  fruits,  vegeta- 
bles or  other  articles  of  food  aforesaid,  unless  the  cans,  jars,  or  vessels 
which  contain  the  same,  shall  bear  the  name  and  address  of  the  per- 
son, firm  or  corporation,  that  canned  or  packed  the  article,  or  the 
name  of  the  dealer  who  purchases  the  same  from  the  packer  or  his 
agent,  such  name  and  address  shall  be  plainly  printed  on  the  label  in 
letters  not  less  than  three-sixteenths  of  an  inch  in  height  and  one- 
eighth  of  an  inch  in  breadth,  together  with  a  brand  mark  or  term, 
indicating  clearly  the  grade  or  quality  of  the  article  contained  therein. 

SEC.  2.  And  be  it  enacted,  That  all  packers  and  dealers  in  "  Soaked 
Goods,"  put  up  from  products  dried  or  cured  before  canning  or  seal- 
ing shall  in  addition  to  complying  with  the  provisions  of  section  one 
of  this  Act,  cause  to  be  printed  plainly  diagonally  across  the  face  of 
the  label  in  good  legible  type,  one  half  of  an  inch  in  height  and 
three-eighths  of  an  inch  in  width  the  words  "  Soaked  Goods." 

SEC.  3.  And  be  it  enacted,  Any  person,  firm  or  corporation  violating 
any  of  the  provisions  of  this  act  shall  be  deemed  guilty  of  a  misde- 

121 


122  APPENDIX. 

meaner  and  fined  not  less  than  fifty  dollars  nor  more  than  one  thou- 
sand dollars  to  be  recovered  by  indictment  in  any  court  in  this  State 
having  criminal  jurisdiction,  one-half  of  said  fine  to  be  paid  to  the 
informer  and  the  other  half  to  the  State  Treasury  as  other  fines  are 
paid. 

SEC.  4.     This  Act  shall  take  effect  from  November  1,  1886. 


NEW  YORK  CANNED  GOODS  BILL. 

CHAPTER  369. 

AN  ACT  in  relation  to  canned  or  preserved  food.  Passed  May  12, 
1885 ;  three-fifths  being  present.  The  people  of  the  State  of  New 
York,  represented  in  Senate  and  Assembly,  do  enact  as  follows : 

SECTION  1.  It  shall  hereafter  be  unlawful  in  this  state  for  any 
packer  of  or  dealer  in  hermetically  sealed  canned  or  preserved  fruits, 
vegetables  or  other  articles  of  food  to  sell  or  offer  such  canned  or  pre- 
served articles  for  sale,  for  consumption  in  this  State  after  January 
1st,  eighteen  hundred  and  eighty-six,  unless  the  cans  or  jars  which 
contain  the  same  shall  bear  the  name,  address  and  place  of  business 
of  the  person,  firm  or  corporation  that  canned  or  packed  the  article 
so  offered,  or  the  name  of  the  wholesale  dealer  in  this  State  who  sells 
or  offers  the  same  for  sale  ;  together  in  all  cases  with  the  name  of  the 
state,  county  and  city,  town  or  village,  where  the  same  were  packed, 
plainly  printed  thereon,  preceded  by  the  words  "  Packed  at."  Such 
name,  address  and  place  of  business  shall  be  plainly  printed  on  the 
label,  together  with  a  mark  or  term  indicating  clearly  the  grade  or 
quality  of  the  article  contained  therein. 

SEC.  2.  All  packers  of  and  dealers  in  soaked  goods  or  goods  put 
up  from  products  dried  or  cured  before  canning  shall  in  addition  to 
complying  with  the  provisions  of  section  one  of  this  act,  cause  to  be 
plainly  branded  on  the  face  of  the  label  in  good  legible  type,  one-half 
of  an  inch  in  height  and  three-eighths  of  an  inch  in  width,  the  word 
"  Soaked." 

SEC.  3.  All  goods  packed  prior  to  the  passage  of  this  act,  and  all 
goods  imported  or  to  be  imported  from  foreign  countries  of  foreign 
manufacture  are  exempted  from  the  provision  of  this  act. 


APPENDIX.  123 

SEC.  4.  Any  packer  or  dealer  who  shall  violate  any  of  the  pro- 
visions of  this  act  shall  be  deemed  guilty  of  a  misdemeanor,  and  pun- 
ished by  a  fine  of  not  more  than  $50  for  each  offense  in  the  case  of 
retail  dealers,  and  in  the  case  of  wholesale  dealers  and  packers  by  a 
fine  of  not  less  than  $500  nor  more  than  $1,000  for  each  offense.  The 
terms  "packer"  and  "dealer"  as  used  in  this  act  shall  be  deemed  to 
include  any  firm  or  corporation  doing  business  as  a  dealer  in  or 
packer  of  the  articles  mentioned  in  this  act.  It  shall  be  the  duty  of 
any  board  of  health  in  this  state  cognizant  of  any  violation  of  this 
act  to  prosecute  any  person,  firm  or  corporation  which  it  has  any 
reason  to  believe  has  violated  any  of  the  provisions  of  this  act,  and 
the  court  or  officer  receiving  the  fine  under  any  conviction  under  this 
act,  after  deducting  the  cost  of  trial  and  conviction,  shall  pay  the 
same  over  to  the  board  of  health  prosecuting  the  case.  In  case  such 
offense  is  not  prosecuted  by  any  board  of  health  the  fine  received 
shall  be  disposed  of  in  the  manner  now  provided  by  law. 


SHELL  OYSTER  MEASURING  LAW  OF 
MARYLAND. 

CHAPTER  281. 

AN  ACT  to  repeal  chapter  four  hundred  and  fifty-six  of  the  acts  of 
the  General  Assembly  of  Maryland  passed  at  the  session  of  eighteen 
hundred  and  eighty-six,  entitled  "  An  act  authorizing  the  governor 
to  appoint  general  measurers  of  oysters  for  the  State  of  Maryland," 
and  to  re-enact  the  same  with  amendments,  and  to  designate  the 
licensed  measurers  of  oysters. 

SECTION  1.  Be  it  enacted  by  the  General  Assembly  of  Maryland,  That 
chapter  four  hundred  and  fifty-six  of  the  acts  passed  at  the  January 
session  of  eighteen  hundred  and  eighty -six,  entitled  "  An  act  to  repeal 
chapter  two  hundred  and  ninety-nine  of  the  acts  passed  at  the  session 
of  eighteen  hundred  and  eighty-four,  entitled  '  An  act  authorizing 
the  governor  to  appoint  general  measurers  of  oysters  for  the  State  of 
Maryland,'  "  be  and  the  same  is  hereby  repealed  and  the  following 
enacted  in  lieu  thereof  for  the  better  measurement  of  oysters  sold  in 
the  shell  in  this  State ; 


124  APPENDIX. 

SEC.  2.  And  be  it  enacted,  That  the  governor  at  each  session  of  the 
general  assembly,  shall  appoint  five  persons  for  the  city  of  Baltimore, 
and  one  person  for  each  of  all  the  other  ports  or  towns  bordering 
upon  the  Chesapeake  Bay  and  its  tributaries,  to  be  known  as  the  gen- 
eral measurers  of  oysters  for  the  city,  town  or  port  for  which  he  shall 
be  appointed.  Each  general  measurer  of  oysters  shall  give  bond  to 
the  State  of  Maryland  in  the  sum  of  three  thousand  dollars  for  the 
faithful  performance  of  his  duties  ;  and  the  general  measurer  of  oys- 
ters shall  have  the  same  power  and  authority  over  oysters  sold  in  the 
adjacent  waters  to  the  port  for  which  he  shall  have  been  appointed 
as  are  hereinafter  given  to  said  general  measurers  over  such  city, 
town  or  port  for  which  he  is  appointed. 

SEC.  3.  And  be  it  enacted,  That  at  the  beginning  of  each  oyster 
season  the  five  general  measurers  of  oysters  for  the  city  of  Baltimore 
shall  meet  in  said  city  and  divide  it  into  five  oyster  districts,  to  be 
known  as  the  first,  second,  third,  fourth  and  fifth  districts  of  the  city 
of  Baltimore,  so  as  to  include  all  the  territory  where  oysters  are 
landed  from  boats  or  vessels  in  said  city ;.  and  those  general  measur- 
ers of  oysters  shall  weekly  change  districts,  so  that  no  general  meas- 
urer of  oysters  shall  act  the  second  time  in  any  one  district  until  he 
has  acted  once  in  every  other  district. 

SEC.  4.  And  be  it  enacted,  That  it  shall  be  the  duty  of  said  general 
measurers  of  oysters  to  see  that  the  measurers  of  oysters  shall  be 
licensed,  as  required  by  law ;  that  they  shall  properly  measure  the 
oysters,  and  that  the  law  in  reference  to  the  measurement  of  oysters 
be  strictly  complied  with  ;  and  the  general  measurers  of  oysters  shall 
have  the  authority  at  all  times  to  enter  all  places  and  all  vessels 
where  oysters  are  being  measured  in  the  shell,  and  to  inspect  all  the 
measurements  or  instruments  used  in  measuring  oysters ;  and  if  these 
measures  are  incorrect,  the  said  general  measurers  of  oysters  shall 
take  possession  of  the  incorrect  measures  and  prosecute  in  the  name 
of  the  state  the  party  or  parties  found  using  said  incorrect  measures ; 
and  the  said  general  measurers  of  oysters  are  hereby  authorized  and 
empowered  to  arrest  all  party  or  parties  violating  any  of  the  pro- 
visions of  the  law  in  reference  to  the  measurement  of  oysters ;  and  it 
shall  be  the  duty  of  the  judge  of  the  court  of  common  pleas  of  the 
city  of  Baltimore,  or  the  judge  of  the  circuit  court  of  any  of  the 
counties  of  this  State,  upon  petition  of  any  of  the  general  measurers 


APPENDIX.  125 

of  oysters  alleging  that  any  licensed  measurer  of  oysters  has  been 
convicted  of  violating  any  of  the  provisions  of  the  law  of  this  State 
in  reference  to  the  measurement  of  oysters,  and  the  production  of  the 
record  or  a  copy  thereof,  of  the  court  or  justice  of  the  peace  where 
such  conviction  was  had,  to  suppress  the  license  of  such  licensed 
measurer ;  and  no  license  shall  be  granted  him  for  the  remainder  of 
the  oyster  season  in  which  such  license  was  suppressed ;  and  it  shall 
further  be  the  duty  of  the  general  measurers  of  oysters,  under  oath, 
to  return  to  the  governor  of  the  State  annually  the  amount  of  oysters 
measured  in  the  city,  town  or  port  for  which  he  shall  be  appointed. 

SEC.  5.  And  be  it  enacted,  That  the  general  measurers  of  oysters  of 
Baltimore  city,  or  a  majority  of  them,  are  hereby  empowered  and 
authorized  to  suspend  the  right  or  privilege  of  any  person  licensed  to 
measure  oysters  in  said  city,  to  so  measure  oysters  under  said  license ; 
provided,  however,  that  no  such  right  to  suspend  shall  exist  unless 
a  charge  is  pending  against  said  licensed  measurer  for  a  violation  of 
the  laws  of  this  State  in  reference  to  the  measurement  of  oysters ; 
and  if  such  charge  shall  be  dismissed  by  a  court  of  competent  juris- 
diction such  suspension,  if  exercised  by  said  general  measurers  of 
oysters,  shall  end,  and  the  captain  or  owner  of  the  vessel  shall  desig- 
nate the  measurer  or  licensed  measurer  to  measure  the  oysters  sold 
out  of  said  vessels. 

SEC.  6.  And  be  it  enacted,  That  the  general  measurers  of  oysters 
shall  receive  a  compensation  for  the  faithful  performance  of  their 
duties  of  ten  cents  per  hundred  bushels,  to  be  paid  by  the  seller  and 
collected  for  the  general  measurers  of  oysters ;  when  oysters  are  sold 
by  the  cargo  or  wholesale,  by  the  buyers,  and  when  oysters  are  sold 
in  quantity  or  retail,  by  the  commission  merchant  selling  such 
oysters ;  and  any  seller  who  shall  refuse  to  pay  such  compensation 
and  any  buyer  or  commission  merchant  who  shall  refuse  to  collect 
and  pay  over  any  such  compensation  to  the  said  general  measurers  of 
oysters,  as  well  as  all  other  persons  who  shall  violate  any  of  the  pro- 
visions of  this  act,  or  interfere  with  any  of  the  general  measurers  of 
oysters  in  the  discharge  of  their  duties,  upon  conviction  by  any 
justice  of  the  peace  of  this  state,  pay  a  fine  of  twenty  dollars  and 
costs ;  one-half  of  said  fine  to  be  paid  to  the  informer,  and  in  default 
of  which  such  person  or  persons  fined  be  confined  in  jail  for  a  period 
not  to  exceed  twenty  days. 


126  APPENDIX. 

SEC.  7.  And  be  it  enacted,  That  all  oysters  measured  in  this  State 
shall  be  measured  either  in  a  one-half  bushel  tub,  a  bushel  tub,  a 
bushel-and-one-half  tub  or  a  three  bushel  tub;  and  all  instruments  of 
measurements  for  measuring  oysters  in  the  shell  shall  be  an  iron  cir- 
cular tub  with  straight  sides  and  straight  solid  bottom  with  holes  in 
the  bottom,  if  desired,  for  draining ;  such  holes  to  be  no  larger,  how- 
ever than  one  inch  in  diameter.  A  half  bushel  tub  shall  have  the 
following  dimensions,  all  measurements  to  be  from  inside  to  inside, 
fifteen  inches  across  the  top,  thirteen  inches  across  the  bottom,  and 
seventeen  inches  diagonal  from  the  inside  chimb  to  the  top ;  a  bushel 
tub  shall  measure  sixteen  and  one-half  inches  across  at  the  bottom 
from  inside  to  inside  twenty-one  inches  diagonal  from  the  inside 
chimb  to  the  top,  eighteen  inches  across  from  inside  to  inside  at  the 
top ;  a  bushel-and-one-half  tub  shall  measure  nineteen  inches  across 
the  top  from  inside  to  inside,  eighteen  inches  across  the  bottom  from 
inside  to  inside,  and  twenty -four  inches  from  the  inside  chimb  to  the 
top  ;  a  three-bushel  tub  shall  measure  twenty -four  inches  across  the 
top  from  inside  to  inside  at  the  top,  twenty-two  inches  from  inside  to 
inside  at  the  bottom,  and  twenty-nine  and  twenty-six  one  hundredths 
inches  from  the  inside  chimb  to  the  top  ;  and  and  all  oysters  measured 
in  the  shell,  as  required  by  law,  shall  be  even  or  struck  measure ;  and 
any  person  or  persons  engaged  in  the  business  of  buying  or  selling 
oysters  in  this  State,  who  shall  own  or  have  in  his  possession  any 
instrument  of  measurement  for  oysters  which  differs  in  size  or  descrip- 
tion from  the  measures  hereinbefore  mentioned,  with  intent  to  use  the 
same  for  measuring  oysters,  shall  be  guilty  of  a  misdemeanor,  and 
punished  accordingly  by  a  court  of  competent  jurisdiction ;  all  tubs 
to  be  stamped  by  the  proper  officer  of  the  locality  where  such  tubs 
are  used. 

SEC.  8.  And  be  it  enacted,  That  in  addition  to  the  charges  herein 
mentioned  for  compensation  to  the  general  measurers  of  oysters,  it 
shall  be  unlawful  for  the  buyer  of  any  cargo  or  part  of  a  cargo  of 
oysters  sold  in  the  shell  to  exact  of  or  retain  from  the  proceeds  of 
said  cargo  or  part  of  a  cargo  due  the  seller,  a  larger  or  greater  sum  or 
amount  than  one  cent  per  bushel,  in  which  shall  be  included  the 
amount  now  allowed  by  law  to  be  paid  by  the  seller  to  the  licensed 
measurer,  and  any  person  or  persons  charging  or  exacting  a  larger 
sum  shall  be  subject  to  a  fine  of  fifty  dollars  upon  conviction  before 


APPENDIX.  J  27 

any  justice  of  the  peace,  one-half  of  said   fine  to  be  paid  to  the 
informer. 

SEC.  9.     And  be  it  enacted,  That  this  act  shall  take  efiect  from  the 
date  of  its  passage. 


SHUCKED   OYSTER   MEASURING   LAW   OF 
MARYLAND. 

CHAPTER  303. 

AN  ACT,  to  Fix  the  Standard  of  the   Measurement  of  Shucked 
Oysters  in  All  Oyster  Houses  in  the  State  of  Maryland. 

SECTION  1.  Be  it  enacted  by  the  General  Assembly  of  Maryland,  That 
all  Shucked  Oysters  opened  at  any  oyster  house  in  this  State,  or  sold 
or  delivered  to  any  proprietors  of  any  such  Oyster  House,  to  be 
shipped  in  any  line  of  transportation  to  the  customers  of  said  pro- 
prietors, shall  be  shucked  by  the  gallon  and  not  by  the  can  or  vessel 
of  any  other  name  and  designation,  and  it  shall  not  be  lawful  for  any 
such  proprietor  to  contract  with  any  person  to  shuck  or  open,  oysters 
at  any  such  house,  or  for  the  proprietor  thereof  for  the  purpose  afore- 
said, otherwise  than  by  the  gallon. 

SEC.  2.  And  be  it  enacted,  That  the  said  Oyster  Houses,  or  the 
proprietors  thereof,  may  use  the  regular  Standard  Wine  Gallon 
Measure,  or  in  consideration  of  the  quantity  of  water  contained  in 
Shucked  Oysters,  the  said  houses  or  their  proprietors  may  use  a  cup, 
which  is  hereby  declared  and  determined  to  be  an  "  Oyster  Gallon 
Cup,"  which  shall  contain  nine  pints,  Wine  Measure,  and  no  more ; 
and  no  other  than  the  Standard  Wine  Gallon  Measure  or  said  "  Oyster 
Gallon  Cup,"  shall  be  used  in  said  houses,  or  by  the  proprietors 
thereof,  in  measuring  any  oysters  to  be  shipped  therefrom  or  used  in 
the  business  of  said  houses,  or  the  proprietor  thereof;  and  said 
"  Oyster  Gallon  Cup "  shall  be  inspected  and  stamped  by  the  same 
officer  in  the  city  of  Baltimore  or  in  any  of  the  counties  of  the  State, 
as  is  now  required  by  law  to  inspect  and  stamp  the  wine  gallon  meas- 
ure, and  the  persons  neglecting  to  have  the  same  stamped  and  inspec- 
ted shall  be  subject  to  the  same  fines  and  penalties  as  are  now  or  may 


128  APPENDIX. 

hereafter  be  prescribed  by  law,  for  neglecting  to  have  inspected  and 
stamped  the  wine  gallon  measure ;  and  any  person  using  any  other 
measure  than  above  prescribed  in  any  oyster  house  in  this  State,  or 
any  proprietor  of  any  of  said  oyster  houses,  using  any  other  than  the 
above  prescribed  measures  to  measure  any  oysters  to  be  shipped  by 
him  or  used  in  his  business,  shall  be  guilty  of  a  misdemeanor,  and  on 
conviction  thereof  before  any  Justice  of  the  Peace  of  said  county  shall 
be  fined  not  less  than  ten  nor  more  than  one  hundred  dollars  in  the 
discretion  of  the  Justice,  and  shall  stand  committed  until  fine  and 
costs  are  paid ;  one-half  of  said  fine  shall  be  paid  to  the  State  of 
Maryland  and  one  half  to  the  informer  ;  but  the  person  so  convicted 
shall  have  the  right  of  appeal  as  now  provided  by  law  in  other 
criminal  cases. 

Approved  April  7,  1886. 


LIST  OF  PACKERS  OF  HERMETICALLY 

SEALED  GOODS  IN  THE  UNITED 

STATES. 

ALPHABETICALLY  ARRANGED  ACCORDING  TO  STATES  AND  TOWNS. 


(i.)     FRUITS  AND  VEGETABLES. 


ALABAMA. 

Bates  ville,  Barbour  Canning  Co. 
Birmingham,  Southern   Pickling 

and  Manufacturing  Co. 
Florence,  Florence  Canning  Co 
Huntsville,  Hicks,  G.  E. 
La  Fayette,  Oliver,  E.  M. 
Mentone,  Mentone  Canning  Co. 
Tredegar,  Tredegar  Canning  Co. 
Tuskagee,  Motley,  J.  J. 
Cox  and  Barrow. 


ARKANSAS. 


City 


Arkansas    City,    Arkansas 

Canning  Co. 
Boonshoro,  Boonsboro  C'g  Co. 
Clarksville,  Clarksville  C'g  Co. 
Fort  Smith,  Fort  Smith  C'g  Co. 
Harrison,  Harrison  Canning  Co. 
Jndsonia,  Jndsonia  Canning  Co. 
Monticello,  Drew  County  C'g  Co. 

9 


Ozark,  Ozark  Canning  Co. 
Prairie  Grove,  Butler  &  Butler. 
Prairie  Grove  Canning  Co. 
Rodgers,  Rodgers  Canning  Co. 
Russelville,  Russelville  C'g  Co. 
Springdale,  Springdale  C'g  Co. 
Van  Buren,  Van  Buren,  C'g  Co. 
West  Fork,  West  Fork  C'g  Co. 

CALIFORNIA. 

Banning,  Banning  Canning  Co. 
Benicia,  Benicia  Packing  (k>. 

Carquinez  Packing  Co. 
Chico,  Ranco  Chico  Canning  Co. 
Collinsville,    Sacramento     River 

Canning  Co. 
Colton,  Col  ton  Canning  Co. 

Minor,  A.  A. 

Eel  River,  Pacific  Coast  P'g  Co. 
Eureka,  Humbolt  Packing  Co. 
Fresno,  Fresno  Packing  Co. 
Gilroy,  Gilroy  Packing  Co. 

129 


130 


LIST   OF   PACKERS. 


Healdsburg,  Magnolia  C'g  Co. 

Van  Allen  Packing  Co. 

Windsor  Packing  Co. 
Los  Angeles,  German  Fruit  Co. 

Southern  Cal.  Packing  Co. 
Los  Gatos,  Los  Gatos  Packing  Co. 
Martenez,  Cutting  Packing  Co. 

Martenez  Canning  Co. 
Marysville,  Marysville  C'g  Co. 
Napa,  Toole,  8.  M. 
Oakland,  Lusk,  J.,  Canning  Co. 
Petaluma,  Petaluma  Canning  Co. 
Pomona,  Pomona  Canning  Co. 
Kiverside,  King  Morse  C  'g  Co. 

Newberry,  J.  R.,  &  Co. 

Passadena  Canning  Co. 
Sacramento,  Capitol  Packing  Co. 
San  Francisco,  Antiguez  C'g  Co. 

B«nner  Packing  Co. 

Capital  Packing  Co. 

Code,  Elfelt  &  Co. 

Coleman,  Wm.  T.  &  Co. 

Columbus  Packing  Co. 

Cutting  Packing  Co. 

Fisher  Packing  Co. 

Fontana  &  Co. 

Golden  Gate  Packing  Co. 

Nicholas  Goetjen. 

Hume,  G.  W. 

King  Morse  Canning  Co. 

Lusk,  A.,  &  Co. 

Meade,  G.  W.,  &  Co. 

Merry,  Faull  &  Co. 

Overland  Packing  Co. 

Pike,  C.  W. 

San  Josd  Fruit  Packing  Co. 

Schammel  &  Co. 

Scotch ler  &  Gibbs. 

Wagenheim,  S.,  &  Co. 

Wyland  &  Co. 
San  Jose",  California  Packing  Co. 

Dawson,  J.  M.,  Packing  Co. 

Flickinger,  J.  H. 

Garden  City  Packing  Co. 
San  Lorenzo,  Lusk,  A.,  C'g  Co. 

Golden  Gate  Packing  Co. 

Lusk,  A.,  &  Co. 

San  Jose"  Packing  Co. 


Santa  Clara,  Meade,  G.  W.,  &  Co. 
Santa  Cruz,  Santa  Cruz  P'g  Co. 
Santa  Rosa,  Cutting  Packing  Co. 

Santa  Rosa  Packing  Co. 
Sou tli  Valejo,  The  Benicia  Pg  Co. 
Whittier,  Whittier  Canning  Co. 
Winters,  Winters  Canning  Co. 
Yuba  City,  Sutter  Canning  Co. 

COLORADO. 

Boulder,  Boulder  Canning  Co. 
Brighton,  Brighton  Canning  Co. 
Canon  City,  Canon  City  C'g  Co. 
Denver,  Butters  Canning  Co. 
Marquis,  Kiiner  Pg  and  Pickling 

Co. 

Marquis  Canning  Co. 
Little,  Little  Packing  Co. 
Longmont,  Empson  Packing  Co. 

CONNECTICUT. 

Deep  River,  Conn.  Valley  C'g  Co. 

Guilford,  Sachem  Head  C'g  Co. 

Middleton,  Stiles  &  Parker  Pre- 
serving Co. 

New  Haven,  Merriam  &  Son. 
New  Haven  Preserving  Co. 

New  London,  Pequot  Preserving 
Co. 

Trumbull,  Trumbull  Canning  Co. 

DELAWARE. 

Bridgeville,  Clark  Canning  Co. 
Camden,  Stelson,  Ellison  &  Co. 
Clayton,  Smith  &  Carsons. 
Delaware    City,    Anderson    Pre- 
serving Co. 

Beck  &  Pan  coast. 

Campbell  &  Anderson. 
Dover,  J.  M.  Chambers  P'g  Co. 

Richardson  &  Robbins. 
Ellendale,  Jester  &  Reed. 
Felton,  Clifton  &  Co. 

Jas.  T.  Farrell. 

G.  H.  Killen  &  Co. 


LIST   OF   PACKERS. 


131 


Fredericka,  McNitt  Canning  Co. 

McNitt  &  Hydon. 

Keik,  H.  A.,  &  Co. 

Reynolds  &  Postells. 

Rodgers,  C.  P. 

Rodgers,  A.  C. 

Georgetown,Calhoun&  Thorough- 
good. 

Macklin,  S.  H.,  &  Co. 
Greenwood,  Short,  J.  E.,  &  Co. 
Harrington,  Reed,  J.  C. 
Houston,  Counselman,  J.  B.,  &  Co. 

Houston  Canning  Co. 

Johnson,  G. 

Kenton,  Armstrong  &  Co. 
Laurel,  Laurel  Canning  Co. 

Smith  &  Co. 

Leipsic,  Levin's,  S.  H.,  Sons. 
Lincoln,  Small  &  Son. 
Middleton,  Arthur,  H.  L. 

Clayton,  Briggs  &  Co. 

Maxwell,  J.  B. 

Wells  &  Harrington. 
Milford,  Davis,  R.  H. 

Harris  &  Co. 

Jenkins,  S.  T. 

Thompson  &  Hill. 
Milton,  Reynolds  &  Co. 
Odessa,  Watkins  Packing  Co. 
Port  Penn,  Dilworth  &  Stewart. 
Rising  Sun,  Farmer's  Preserving 

Co. 

Seaford,  Stevens,  W.  H.,  &  Co. 
St.  Georges,  St.  Georges  C  'g  Co. 
Smyrna,  Hoffeckes  &  Co. 
Wilmington,  Harvey  &  Sisler. 

Franco-American  Food  Co. 
Woodside,  Anderson,  T.  P. 

Derby,  S.  H.,  &  Co. 
Wyoming,  Cornwell  &  Co. 

Sullivan,  B.,  &  Co. 

Wyoming  Canning  Co. 

FLORIDA. 

Callahan,  Harris,  W.  S. 
Campville,  Campville  C'g  Co. 
Fernandina,  Bell  River  P'g  Co. 


Fort  Myers,  Fort  Myers  C'g  Co. 
Gainesville,  Bowling,  Parker. 
Huntington,  Henderson,  J.  A. 
Milton,  Milton  Canning  Co. 
Ocala,  Anderson,  W.  L. 
Oxford,  Oxford  Canning  Co. 
Plant  City,  Eureka  Canning  Co. 
Silver  Springs,  Silver  Springs  C'g 

Co. 
St.  Augustine,  St.  Augustine  C'g 

and  Preserving  Co. 
Starke,  Starke  Canning  Co. 

GEORGIA. 

Adairsville,  Adairsville  C'g  Co. 
Augusta,  Augusta  Canning  Co. 
Brunswick,  Downing,  C.,  &  Co. 
Camilla,  Camilla  Canning  Co. 
Cartersville,  Milan,  C.  M.,&H.  M. 
Dal  ton,  North  Georgia  C'g  Co. 
Eastman,  Eastman  Canning  Co. 
Eatonton,  Putnam  County  C'g  Co. 
Forsythe,  Forsythe  Canning  Co. 
Griffin,  Griffin  Canning  Co. 
Jackson,  Jackson  Canning  Co. 
Macon,  Macon  Canning  Co. 

Outler,  Harris  &  Co. 
Marshallville,  Marshallville  C'g 

Co. 

Montezuma,  Montezuma  C'g  Co. 
Mil  ledge  ville,  Mil  ledge  vi  lie  C'g 

Co. 

Ringgold,  Ringgold  Canning  Co. 
Sparta,  Brown,  A.  E. 

ILLINOIS. 

Bloomington,  Bloomington  C'g  Co. 
Bushnell,  Bushnell  Canning  Co. 
Carrollton,  Carrollton  P'g  Co. 
Centralia,  Centralia  Canning  Co. 
Chester,  Chester  Canning  Co. 
Chicago,  Booth,  A.,  Packing  Co. 

H#tely  Bros. 

Lawler,  C.  A.  .     . 

National  C'g  and  Preserving 
Co. 


132 


LIST  OF  PACKERS. 


Chicago,  Reiber  Preserving  Co. 

Tobey  &  Booth. 

Weber,  C.  M.,  &  Co. 

West,  J.  R. 

Chillicothe,  Chillicothe  C'g  Co. 
Dixon,  Fargo,  F.  N. 
Effingham,  Effingham  C'g  Co. 
Elgin,  Elgin  Packing  Co. 
Elmwood,  Elmwood  Packing  Co. 
Freeport,  Freeport  Canning  Co. 
Gibson  City,  Gibson  City  C'g  Co. 
Galena,  Crummer  &  Meller. 
Geneva,  Alexander,  H.  B. 
Hoopestown,  Hoopestown  C'g  Co. 

Illinois  Canning  Co. 
Jersey  ville,  Smith  &  Son. 
Kansas,  Staff  Bros.  &  Co. 
Lacon,  Lacon  Canning  Co. 
La  Moille,  La  Moille  Canning  Co. 
Lewiston,  College  City  C'g  Co. 

Ranny,  Doty  &  Phelps. 
Normal,  Champion,  T.  E. 
Olney,  Olney  Canning  Co. 
Pana,  Van  Derwater  &  Son. 
Paxton,  Paxton  Canning  Co. 
Quincy,  Berry  E.,  &  Son. 

Quincy  Canning  Co. 
Salem,  Salem  Packing  Co. 
Sibley,  Sibley  Canning  Co. 
Sparta,  Borders,  W.  R.,  &  Son. 

Sparta  Canning  Co. 
Sterling,  Rock  River  Packing  Co. 

Sterling  Packing  Co. 
Sycamore,   Sycamore    Preserving 

Co. 

Urbana,  Urbana  Canning  Co. 
Virginia,  Virginia  Packing  Co. 

INDIANA. 

Columbus,  Ruddick,  B.  S. 
Evansville,  Indiana  Canning  Co. 
Flat  Rock,  Flat  Rock  Canning  Co. 
Fort  Wayne,  Angel,  C. 
Indianapolis,  Adams  &  Sherman. 

Henry,  T.  L  ,  &  Co. 

Van  Camp  Packing  Co. 
Kokoma,  Kokoma  Canning  Co. 


Madison,  Madison  Canning  Co. 
North   Manchester,   North  Man- 
chester Canning  Co. 
Oaktown,  Oaktown  Canning  Co. 
Princeton,  Princeton  Canning  Co. 
Whiteland,  Whiteland  C'g  Co. 

IOWA. 

Astor,  Astor  Canning  Co. 
Atlantic,  Atlantic  Canning  Co. 
Boonesboro,  Boone  County  Pack- 
ing Co. 

Cedar  Falls,  Cedar  Falls  C'g  Co. 
Council  Bluffs,  Council  Bluffs  Can- 
ning Co. 

Davenport,  Davenport  C'g  Co. 
Elgin,  Elgin  Canning  Co. 
Eldora,  Alvord  &  Forker. 
Fairfield,  Fairfield  Canning  Co. 
Oilman,  Gilman  Canning  Co. 

Marshall  Canning  Co. 
Glenwood,  Glenwood  Canning  Co. 
Indianola,  Indianola  Canning  Co. 
Keokuk,  Anderson,  F.  M. 

Keokuk  Canning  Co. 
La  Mot,  La  Mot  Canning  Co. 
Marshalltown,  Marshall  C'g  Co. 

Marshall  Preserving  Co. 
Muscatine,  Muscatine  Island  Can- 
ning Co. 

Muscatine  Royal  Canning  Co. 
Newton,  Newton  Canning  Co. 
Shenandoah,  Shenandoah  C'g  Co. 
Sioux  City,  Sioux  City  C'g  Co. 
Vilesca,  Vilesca  Canning  Co. 
Vinton,  Vinton  Canning  Co. 

Watson  Canning  Co. 
Wapello,  Wapello  Canning  Co. 
Waverly,  Waverly  Canning  Co. 

KANSAS. 

Abelene,  Long,  J.  H.,  &  Co. 
Atchison,  Shcppard,  Jager  &  Co. 
Belle  Plain,  Belle  Plain  P'g  Co. 
Birmingham,    Birmingham   Can- 
ning Co. 


LIST   OF   PACKERS. 


133 


Burlingame,  Van  Horn  &  Son. 

Comic  Grove,  Cornic  Grove  Can- 
ning Co. 

Emporia,  Emporia  Canning  Co. 

Frederick,  Frederick  Canning  Co. 

Garnet,  Garnet  Canning  Co. 

Independence,  Independence  Can- 
ning Co. 

lola,  Niosho  Valley  Canning  Co. 

Junction  City,  Junction  City  Can- 
ning Co. 

Lawrence,  Lawrence  Canning  Co. 

Leavenworth,  Globe  Canning  Co. 

McPherson,  McPherson  C'g  Co. 

Moline,  Moline  Canning  Co. 

Nortonsville,  Nor  tons  ville  Can- 
ning Co. 

Olathe,  Olathe  Canning  Co. 

Osage,  Osage  Packing  Co. 

Oskaloosa,  Oskaloosa  Canning  Co. 

Oswego,  Oswego  Packing  Co. 

Paola,  Paola  Canning  Co. 

Pleasanton,  Pleasanton  C'g  Co. 

Salina,  Salina  Canning  Co. 

Severy,  Severy  Canning  Co. 

Topeka,  Topeka  Canning  Co. 

Wet  more,  Wetmore  Canning  Co. 

Wichita,  Price,  Bearing  &  Co. 

Willis,  Willis  Canning  Co. 

Wyandotte,  Anstey,  Geo.,  &  Co. 

KENTUCKY. 

Elizabethtown,    Elizabethtown 

Canning  Co. 

Henderson,  Henderson  C'g  Co. 
Louisville,  Hatley  Bros. 
Newport,  Challenge  Packing  Co. 

LOUISIANA. 

Baton  Rouge,  Feltus,  H.  J. 
La  Fayette,  La  Fayette  C'g  Co. 
New  Orleans,  Booth,  A.,  P'g  Co. 

Dunbar's,  G.  W.,  Sons. 

Kuston,  North  Louisiana  C'g  Co. 

Shreveport,   Shreveport  Canning 

&  Evaporating  Co. 


MAINE. 

Anson,  Winslow  Packing  Co. 
Auburn,  New  Gloucester  P'g  Co. 
Belgrade,  Taylor,  J.  C.,  &  Son. 
Berlin,  Potter  &  Wrightington. 
Bethel,  Bethel  Canning  Co. 
Bowdoinham,  Bowdoinham  Can- 
ning Co. 

Seegars  Bros. 
Brooklyn,  Brooklyn  Canning  Co. 

Winslow  Packing  Co. 
Brunswick,  Jordan,  F.  C. 
Camden,  Winslow  Packing  Co. 
Cape  Elizabeth,  Mitter,  W.  B., 
Cherryfield,  Cherryfield  P'g  Co. 

Stewart,  A.  L. 
Columbia  Falls,  Columbia   Falls 

Packing  Co. 
Cumberland  Centre,  Cumberland 

Packing  Co. 

Cumberland    Junction,    Cumber- 
land Packing  Co. 
Deering,  Winslow  Packing  Co. 
Deer  Isle,  Potter  &  Wrightington. 
Denmark,  Burnham  &  Morrill. 
Dexter,  Moses  Bros. 

Moses,  C.  T. 

Dixfield,  Burnham  &  Morrill. 
Durham,  Durham  Packing  Co. 

Fields,  W.  H. 
East  Hiram,  Burnham  &  Morrill. 

Winslow  Packing  Co. 
Fairfield,  Fairfield  Corn  C'g  Co. 

Winslow  Packing  Co. 
Farmington,  Sandy  River  P'g  Co. 

Titcomb,  Hiram. 

Waugh,  Cothren  &  Williams. 

Winslow  Packing  Co. 
Gardner,  Hamilton,  J.  E. 
Garland,  Hamilton,  J.  E. 
Gillead,  Gillead  Canning  Co. 
Gorham,  Branch  Canning  Co. 

Johnson  Canning  Co. 

North  Branch  Canning  Co. 

Portland  Packing  Co. 
Green's  Landing,  Green's  Land- 
ing Packing  Co. 


134 


LIST   OF   PACKERS. 


Green's  Landing,  Potter  &  Wright- 
ington. 

Thurlow,  Knowlton  &  Co. 
Hallowell,  Hallowell  Packing  Co. 

Union  Packing  Co. 
Hope,  True,  L.  P. 
Jonesportj  Jonesport  Packing  Co. 

Potter  &  Wrightington. 

Stimpson  &  Parker. 
Knightville,  Nutter  Bros. 
Leeds,  Webb,  H.  F.,  &  Co. 
Lisbon,  Merrill  Bros. 
Livermore    Centre,    Leavitt,    L., 

&  Son. 

Livermore  Falls,  Gooding,  E.  S. 
Machias,  Burnham  &  Morrill. 
Marshfield,  Merrill,  Chas.  A. 
Mechanic  Falls,  Minot  P'g  Co. 
Millbridge,  Winslow  Packing  Co. 

Wyman,  J.  &  E.  A. 
Minot,  Burnham  &  Morrill. 
North  Lubec,  Lubec  Packing  Co. 
North  Turner,  N'th  Turner  P'g  Co. 
North  Wayne,  Jenning  Bros. 
Ocean  ville,  Potter  &  Wrightington. 

Wyman,  J.,  &  E.  A. 
Paris,  Burnham  &  Morrell. 
Poland,  Poland  Packing  Co. 
Portland,  Baxter  H.  C. 

Burnham  &  Morrell. 

Jones,  J.  W. 

Maine  Canning  Co. 

Mattocks,  C.  P. 

Portland  Canning  Co. 

Red  Brook  Packing  Co. 

Shaw,  Hammond  &  Kearney. 

Thompson,  Hall  &  Co. 

Union  Packing  Co. 

Webb,  H.  F.,  &  Co. 

Webb,  J.  B.,  &  Co. 

Winslow  Packing  Co. 
Raymond,  Winslow  Packing  Co. 
Richmond  Corners,  Getcell,  C.  F. 
Rumford,  Webb,  H.  F.,  &  Co. 
Saccarrappa,  Knight,  Joseph. 
Scarboro,  Burnham  &  Morrill. 
Sebago  Lake,  Burnham  &  Morrill. 
South  Windham,  McClellan,  John. 


Stroudwater,  Red  Brook  P'g  Co. 
Turner,  North  Turner  P'g  Co. 
Wells,  Portland  Packing  Co. 
West  Farmington,  Weatheren,  E. 

R.,  &  Sons. 

White  Rock,  Wilson,  E.  M. 
Wilton,  Jones  Canning  Co. 
Winterport,  Winterport  P'g  Co. 
Yarmouth,  Yarmouth  P'g  Co. 

Winchester  Packing  Co. 
Yarmouth  ville,  York,  O.  F.,  &  Co. 

MARYLAND. 

Aberdeen,  Baker,  C.  W. 

Baker,  G.  A. 

Baker,  J.  B. 

Baker  &  Morgan. 

Bayliss,  J.  W. 

Bayliss,  W.  S. 

Bowen,  W.  H. 

Cole,  J.  F. 

Courtney  &  Cole. 

Finney,  J.  L.,  &  Bro. 

Foard,  A.  R.,  &  Bro. 

Hunter,  C.  A. 

Jewens,  W.  E. 

Kraus,  Conrad. 

Michael,  J.  C.,  &  Son. 

Michael,  J.  M. 

Osborn,  C.  B. 

Osborn,  L.  S. 

Silver,  H.  Z. 

Wells,  Jas.,  &  Son. 
Abingdon,  Moulsdale,  Thos. 
Baltimore,  Aughinbaugh  C'g  Co. 

Barnes,  Hanson  P. 

Booth,  A.,  Packing  Co. 

Boyer,  W.  W.,  &  Co. 

Brinkley,  J.  B.,  &  Sons. 

Farren,"j.  S.,  &  Co. 

Fleming  &  Co. 

Freeman  &  Shaw. 

Gibbs  Preserving  Co. 

Grecht,  W.,  &  Co. 

Griffith,  R.  C.,  &  Co. 

Hemingway,  H.  F. 

Horn,  John  H. 


L.IST   OF    PACKERS. 


135 


Baltimore,  Hough  ton  Packing  Co. 

King,  John. 

Lanfair,  H.  S.,  &  Co. 

Lewis,  J.  W. 

Ludington,  J.,  &  Co. 

McGaw,  Davis  &  Co. 

McGrath,  H.  J.,  &  Co. 

Mai  lory,  E.  B.,  &  Co. 

Maltby,  C.  S. 

Maryland  Preserving  Co. 

Medford  &  Aubrey. 

Miller  Bros.,  &  Co. 

Moore  &  Brady. 

Moore,  Roberts  &  Co. 

Myer,  Thos.  J.,  &  Co. 

Nuinsen,  Wm.,  &  Sons. 

Pearson,  C.  H.,  &  Co. 

Platt  &  Co. 

Stansburg,  J.  E.,  &  Sons. 

Stone,  B.  M.,  &  Bro. 

Summers,  C.  G  ,  &  Co. 

Wagner,  The  Martin,  Co. 

Winebrenner,  P.  F.,  &  D.  E. 
Bethlehem,  Messick,  R.  M. 
Belair,  Beall,  J.  P. 

Coale  &  Richardson. 

Lynch,  I).  P.,  Jr. 

McGaw,  C.  A. 

Martin,  August. 

Walker,  Geo.  F. 

Whistler,  E.  B.,  &  Bro. 
Bentley's  Springs,  Jordan,  J.  C. 
Boothby  Hill,  Aronson,  W.  F. 
Calvary,  Derickson,  W.  L. 

Harvey,  John. 
Cambridge,  Wallace,  Jas.,  &  Son. 

Mace,  Wool  ford  &  Co. 
Canton,  Adams,  Michael. 
Carsin's  Run,  Armstrong,  G.  S. 

Baker,  Nicholas. 

Bicktold,  Fred. 

Bodt  &  Hanson. 

Bonnett  &  Son. 

Burkley  &  Smith. 

Carsins,  E.  E. 

Ellsener,  John. 

Gilbert,  Benjamin. 

Gilbert,  M.  M. 


Carsin's  Run,  Jewens,  Wm.  E. 

Maxwell,  J.  W. 
Castleton,  Knight,  J.  T.,  &  Co. 
Chase,  Bramble  J. 
Chesapeake  City,  Hopper,  T.  B. 
Chestertown,  Rice,  Lamotte  &  Co. 
Choptank,  Wright,  J.  A.,  &  Bro. 
Chrome  Hill,  Street,  H.  W. 
Churchville,  Baker,  J.  C. 

Blackburn,  C.  O. 

Burbank,  Jesse. 

Chestney,  W.  H. 

Coale,  J.  F. 

Coale,  P.  F. 

Everest,  Geo.  H. 

Hanson,  D.  H. 

Johnson,  S. 

Martin,  Geo.  H. 
Clayton,  Archer,  D.  J. 

Lehman  Bros. 

Cole,  Mitchell,  J.  P.,  &  Bro. 
Conowingo,  Adams,  Sam. 

Graham,  E. 

Cooperstown,  Durham,  W.  A. 
Creswell,  Callahan,  Pat. 

Callahan,  Dan. 

Cullom,  J.  J. 

Hanway,  B.  F. 

Hamby,  J.  W. 

McKee,  D.,  &  Son. 

Webster,  J.  T. 

Webster,  R. 
Darlington,  Andrew,  C.  B. 

Edge,  E.  S. 

Hopkins,  E.  C. 

Hopkins,  J.  R. 
Deer  Creek,  Silver,  S.  B. 
Deer  Park,  Janney,  J.  H. 
Den  ton,  Reddon  &  Co. 

Roe,  H.  A. 
Dublin,  Dieckman,  H. 

Forwood,  L. 

Jones,  G.  W. 

Dunkirk,  Calvert  Canning  Co. 
Easton,  Hubbard  &  Bro. 

Wrightson,  C.  T. 
East  Newmarket,  Lord,  E.  E. 

Millard,  B. 


136 


LIST   OF   PACKERS. 


Edgewood,  Gunther,  Fred. 

Hanson  &  Lantz. 

Kimball,  G.  A.,  &  Co. 
Ellicott  City,  Herbert  Bros. 
Elk  Neck,  Crouch  &  White. 
Emmorton,  Amos,  Isaac. 

Brevard,  W.  H.,  &  Son. 

De  Moss,  J.  M. 

Plowman,  J.  H.,  &  Bro. 

Rodgers,  E. 

Fairmount,  Miles  &  Cox. 
Fallston,  Hamilton,  J.  K. 

Robinson,  A. 

Robinson,  L.  B. 
Federalsburg,  Goslin  &  Davis. 
Federal  Hill,  Shambarger,  Wm. 
Forest  Hill,  Armstrong,  John. 

Grafton,  J.  A. 

Grafton,  Lee. 

Johnson,  Jas.  N. 
Fork,  Carty,  S.  R. 

Gorsuch,  F.  B. 
Fountain  Green,  Harwood,  C.  W. 

Harwood,  Wm.  H. 

Wilkinson,  H.  M.  &  Bro. 

Wilkinson,  T.  M.  &  Son. 
Frederick,  McMurray  Fg  Co. 
Garland,  Wilkinson,  G.  A. 
Glencoe,  Lemmon,  Geo.  H. 
Glenville,  Silver,  Ben. 
Greensboro,  Bernard,  Joseph. 

Roe,  A.  B. 

Statterfield,  W.  C. 
Hampstead,  Shriver,  J. 
Harford  Furnace,  Callahan,  J. 

Cullom,  H.  &  Bro. 

Da  It  on  &  Sons. 

Griffin,  J.  W. 

Oliver  &  Son. 
Havre  de  Grace,  Brown,  A.  F. 

Evans,  J.  T.  &  Son. 

Hopper  Bros. 

Jarrett,  Gilbert. 

King,  W.  J. 

McGaw,  Jas.  W. 

McGaw,  R.  F. 

Silver,  W.  Z. 

Stansbury,  Jas.  E. 


Havre  de  Grace,  Ward,  James. 
Harman's,  Shipley,  H.  L.,  &  Bro. 
Hebbville,  Ernmart  Bros. 
Hickory,  Carcard,  Thos. 

For  wood,  W. 

Pyle,  H. 

Hurlocks,  Wright,  T.  J. 
Hyde's  Station,  Hyde  &  Son. 
Jarrettsville,  Gilbert,  J.  C. 
Jessup's,  Lowekamp.  J.  F. 
Joppa,  Cook,  Jas.,  Jr. 

Hanway,  J.  B. 

Pyle,  A. 

Lauraville,  List  &  Shultz. 
Level,  Baldwin,  Geo. 

Baldwin  Bros. 

Bowman,  W.  S.,  Jr. 

Ferrell,  M. 

Hopkins,  G.  R.,  &  Bro. 

Hopkins,  J.  E.,  &  Bro. 

Ken  ley,  J.  F. 

Spencer,  J.  W. 

Walker,  J.  P. 

Walker,  J.  R. 

Walker,  S.  A.,  &  Co. 
Link  wood,  Reed,  J.  M. 
Loch  Earn,  Ridgely,  H.  C. 
Locust,  Boyle,  Andrew. 
Lynch,  Bellingham,  Jas. 
Lyons  Creek,  Calvert  Canning  Co. 
Magnolia,  Brown  &  Harris. 

Hanway,  J.  B. 

Sweeting,  Ed. 
Manor,  Barnes,  R.  A. 

Barnes,  W.  H. 
Marion  Station,  Boulbotira  Bros. 

Hall,  H.  W.,  &  Son. 
Marydell,  Stemmer,  F.  G. 
Michaelsville,  Botts  &  Coale. 
Mitchellsville,  Davis,  Joseph. 

Poula,  Frank. 

Smith  &  Co. 
Millgreen,  Andrews,  G.  W. 

Andrews,  Isaac. 

Barkus,  C.  W. 

Famous,  A.  J. 

Famous,  J.  W. 
New  Windsor,  Boyle  &  StourTer. 


LIST   OF   PACKERS. 


137 


NewWindsor,NewWindsorC'gCo. 
Norrisville,  Edie,  David  A. 
Nortli  East,  Kutter  &  Thomas. 
Oak  wood,  Bennett,  J.  J. 
Odenton,  Murray,  Geo.  M. 
Oxford,  Seth  Canning  Co. 
Patapsco,  Westaway,  F.  J. 
Ferryman's,  Arthur,  H.  S. 

Cronin  &  Son. 

Foy,  F.  T. 

Gilbert,  N.  B. 

Hall,  Andrew. 

Ha  His  &  Matthews. 

Hopkins,  J.  H. 

Mitchell,  L.  &  Bro. 

Nelson  &  Bro. 

Nelson,  H.  C. 

Raymond,  S.  W. 

Sweeting,  Geo.  W. 

Wells  &  Co. 

Pikesville,  Harrison,  C.  K. 
Pleasantville,  Keen  &  Walker. 
Princess  Anne,  Dashiell,  C.  M. 
Prospect,  Day,  Geo.  W. 

Scarboro,  A.  H. 

Slee,  C.  C. 
Pylesville,  Harry,  C.  F.,  &  Co. 

Wilson,  Samuel. 
Rawlins,  Frost  &  Bro. 
Ridgeley,  Day  Bros.,  &  Co. 
Rising  Sun,  Brown,  G.  W. 
Riverton,  Bradley,  A.  H. 
Rossville,  Gillespie,  J.  M. 
Salisbury,  Stratner,  F. 
Sandy  Springs,  Pigeon,  Chas. 
Sharon  Station,  Horner  &  Co. 
St.  James,  Hutchins,  Wm. 
St.  Michael's,  Willis  &  Tyler. 
Stepney,  Bellingham,  Wm. 

Wells,  J.  M.,  &  Bro. 
Streets,  Robertson,  I. 
Sudlersville,  Gadd  &  Sudler. 
Sweet  Air,  Stansbury,  G.  N. 
Taylor,  Emory,  Dr.  R. 

Rut  ledge,  C.  A. 
The  Rocks,  Spenser,  S.  L. 
Timoniurn,  Warfield,  S.  Davies. 
Triumph,  Herald,  Geo. 


Tunis  Mills,  Smith,  T.  H. 

Two   Johns,   Howard,    Chas.,    & 

Son. 

Upper  Falls,  Miller,  A.  A.,  &  Co. 
Vail,  Klinefelter  Bros. 

Robinson  &  Bros. 
Vienna,  Houston,  Dr.  J.  H. 
Waterbury,  Baldwin,  Richard. 
Webster,  Anderson,  Geo. 

Briney,  J.  E. 

Evans,  A.  W.  &  W.  E. 

Evans,  John  T. 

Preston,  A. 

Preston  &  Bro. 

Preston,  Benjamin. 

Preston,  Jas.  H. 
Westminster,  Shriver,  B.  F.,  &  Co. 

Smith,  Yingling  &  Co. 
West  River,  Murray  &  Calhoun. 
Whaleysville,  Hammond  &  Bro. 
Whiteford,  Ellwood,  H.  W. 

Say,  J.  C. 

Whiteford,  Jos.  S. 

Whiteford,  W.  S. 
Whitehall,  Black  &  Co. 
Wilna,  Archer,  G. 

Hollingsworth,  A.  B: 

Price,  J.  R. 
Woodlawn,  Rutter,  J.  T. 

MASSACHUSETTS. 

Boston,  Huckins,  J.  H.  W.,  &  Co. 

Knight,  A.  A. 

Mayo  Bros. 

New  England  Preserving  Co. 

Pickert,  L.,  &  Co. 

Plummer,  J.  P.  &  D. 

Potter  &  Wrightington. 

Spurr,  H.  B.,  &  Co. 

Underwood,  Wm.,  &  Co. 
City  Mills,  Fisher,  J.  L. 
Danvers,  Gardner,  J.  Frank. 
Medway,  Hodges,  W.  B. 
Northfield,  Webster,  L.  T. 
Provinceton,  Pickert,  L.  &  Co. 
Somerville,  Emerson,  Geo.  R. 


138 


LIST   OF    PACKERS. 


MICHIGAN. 

Adrian,  Adrian  Packing  Co. 

Ladd,L. 

Lambin  &  Corbin. 

Riverside  Canning  Co. 
Battle  Creek,  Howes,  G.  C. 
Bay  City,  Bay  City  Canning  Co. 
Benton  Harbor,  Alden  C'g  Co. 

Eldred,  N.  J. 

Cheyboygan,  Mallory,  D.  H. 
Detroit,  Daley  Preserving  Co. 

Schroeder,  V. 
Dry  den,  Darwood  &  Lamb. 
Hillsdale,  Hillsdale  Canning  Co. 
Holland,  Holland  Canning  Co. 
Hovvell,  Howell  Canning  Co. 
Jefferson,  Hillsdale  Canning  Co. 
Kalamazoo,  Williams,  J.  &  Son. 
Lowell,  Lowell  Canning  Co. 
Oceana,  Oceana  Canning  Co. 
Owosso,  Owosso  Canning  Co. 
Pentwater,  Anderson,  Jno. 
Quincy,  Pressel  &  Lyon. 
Three  Rivers,  Three  Rivers  Can- 
ning Co. 

MINNESOTA. 

Austin,  Austin  Canning  Co. 
Farabault,  Farabault  Canning  Co. 
Mankato,  Mankato  Canning  Co. 
Owatonna,  Owatonna  Canning  Co. 

MISSISSIPPI. 

Beauregard,  Mclntosh,  Frank. 
Biloxi,  Lopez,  Dunbar's  Sons  & 
Co. 

Maybury,  J.  T. 

Sea  Coast  Packing  Co. 
Canton,  Canton  Canning  Co. 
Crystal  Springs,   Crystal  Springs 

Canning  Co. 

Garden  City,  Mitchell,  J.  C. 
Meridian,  Meridian  Canning  Co. 
Monticello,  Monticello  C'g  Co. 
Natchitoches,  Breda,  J.  E. 


New  Albany,  New  Albany  C'g  Co. 
Rienzi,  Bullard,  J.  M. 
Vicksburg,  Vicksburg  C'g  Co. 
West  Point,  Henderson,  Jno. 

MISSOURI. 

Carthage,  Carthage  Canning  Co. 

McGaunon  &  Fay  P'g  Co. 
Felton,  Davis  &  Rankin. 
Hamilton,  Hamilton  Canning  Co. 
Hardin,  Missouri  Valley  C'g  Co. 
Higginsville,  Chaney  Canning  Co. 

Shell  City  Canning  Co. 
Kansas  City,  Alcutt  Packing  Co. 

Keepers,  Jno.,  &  Co. 
Kahokia,  Kahokia,  Canning  Co. 
Keydaysville,    Keydaysville    C'g 

Co. 

Lexington,  Silver  Canning  Co. 
Nevada,  Nevada  Canning  Co. 
Norborn,  Missouri  Canning  Co. 

Norborn  Canning  Co. 
Pierce  City,  Pierce  City  C'g  Co. 
Pleasant  Hill,  Pleasant  Hill  C'g 

Co. 

Republic,  Republic  Canning  Co. 
Rich  Hill,  Rich  Hill  C'g  Co. 
St.  Joseph,  St.  Joseph  C'g  Co. 

Whiteford,  Horace. 
St.  Louis,  Hurst  Packing  Co. 

Mound  City  Preserving  Co. 

St.  Louis  Can  and  C'g  Co. 
Warrensburg,    Warrensburg    C'g 

Co. 

Willow  Springs,  Willow  Springs 
Canning  Co. 

NEBRASKA. 

Arapahoe,  Arapahoe  C'g  Co. 
Beatrice,  Beatrice  Canning  Co. 
Beemer,  Beerner  Canning  Co. 
Belair,  Belair  Canning  Co. 
Bloomington,    Bloomington    C'g 

Co. 

Brock,  Brock  Canning  Co. 
Edgar,  Edgar  Canning  Co. 


LIST   OF   PACKERS. 


139 


Exeter,  Exeter  Canning  Co. 
Falls  City,  Falls  City  C'g  Co. 

Waltmeyer  &  Son. 
Fremont,  Fremont  Canning  Co. 
Grand  Island,  Grand  Island  C'g 

(Jo. 

Kearney,  Kearney  Canning  Co. 
Nebraska    City,    Nebraska    City 

Canning  Co. 

Niobrara,  Niobrara  Canning  Co. 
Plattsmouth,  Caruth,  F.,  &  Co. 

Plattsmouth  Canning  Co. 
Scotia,  Scotia  Canning  Co. 
Sevvard,  Seward  Canning  Co. 
Takamah,  Takarnah  Canning  Co. 
Waterloo,  Waterloo  Canning  Co. 
Warnersville,    Warnersville    C'g 

Co. 

West  Lincoln,  Lincoln  C'g  Co. 
York,  York  Canning  Co. 

NEW  HAMPSHIRE. 

Bethel,  Wyman  Canning  Co. 
East  Barrington,  Dyer,  Soule  &  Co. 
East  Barrington  Canning  Co. 

NEW  JERSEY. 

Alloway,  Anderson,  W.  L. 
Bordentown,  Aaronson,  R.  H.,  & 
Co. 

Woerner,  D.  C.,  &  Co. 
Bridgeton,  Ayars,  B.  S. 

Brady,  J.  F.,  &  Co. 

Cox,  I.  H.,  &  Co. 

Cumberland  Packing  Co. 

Probasco  &  Lanning. 
Burlington,  Birkmire,  W.  H. 

Cooper,  W.  H. 

Kirby  Bros. 

Kirby,  C.  B. 
Camden,  Anderson  Preserving  Co. 

Campbell,  Jos.,  &  Co. 
Canton,  Sheppard,  Jno  P. 
Cedarville,  Deament,  J.  T. 

South  Jersey  Packing  Co. 

Stevens,  W.  L. 


Columbus,  Aaronson,  Harvey  &  Co. 
Daretown,  Kiger  &  Colson. 

Richman,  Win. 
East    Orange,    Franco-American 

Food  Co. 

Egg   Harbor  City,  Egg    Harbor 
City  Canning  Co. 

Gardner,  J.  P. 

Kraus,  Chas.,  &  Son. 

Schwinghammer,  Jno. 
Elizabeth,  Earl,  C.  B.  &  W.  A.  C. 
Elmer,  Smith,  L.  F. 
Englishtown,  Evans,  H.  C. 

Quackenbush,  J.  N. 
Fairton,  Stevens  &  Camm. 
Freehold,  Brakeley,  Jos. 
Greenwich,  Bacon,  Jos. 

Maull,  B.  F.,  &  Co. 
Hights    Town,    Chamberlain     & 

Hutchison. 
Keyport,  Austin,  Nichols  &  Co. 

Bucklin,  C.  S.,  &  Co. 
Lambertville,  Butterfoss,  J.  H. 
Manasquan,  Stout,  Wm.  W. 
Matawan,  Bucklin,  C.  S.,  4  Co. 
Moorestown,  Thurber,  Wyland  & 

Co. 

New  Egypt,  Genet,  John  A. 
Newport,  Statheren,  Cosier  &  Co. 
Phalanx,  Kuebler,  John. 
Pennsville,  Bassett  &  Fogg. 
Penns  Grove,  Hughes,  R.  D. 

Summerville  &  Co. 
Quinton,  Fogg  &  Hiers. 

Kelty,  S.  L. 
Ked  Bank,  Bucklin,  J.  &  W.  S. 

Oliver,  P. 

Stout,  John  W. 
Riverside,  Gump,  D. 

Leggett,  Francis  H.,  &  Co. 
Salem,  Bassett  Bros. 

Jones  &  Ayars. 

Myers  &  Hilliard. 

Starr  &  Bro. 

Waddington  &  Holme. 
Sharptown,  Richman,  H.  B. 
Shrewsbury,  Broadmeadow,  Jas 

Hazzard,  E.  C.,  &  Co. 


140 


LIST   OF   PACKERS. 


Trenton,  Grant  &  Dunn. 
Wenomih,  Devell  &  Perry. 
Williarastown,  The  Sharp  C'g  Co. 
Woodstown,  Dickson   &   Lippin- 

cott. 

Farmers'  Cooperative  C'g  Co. 
Yorktown,  Elwell,  Jno.  S. 

NEW  YORK. 

Adams,  Webster,  F.  L. 
Albany,  Stevens,  J.  &  Son. 
Batavia,  Batavia  Preserving  Co. 

Sprague,  Warner  &  Co. 
Blossvale,  Blossvale  Canning  Co. 
Brant,  Erie  Preserving  Co. 
Buffalo,  Buffalo  Conserve  Co. 

Erie  Preserving  Co. 

N.  Y.  State  Preserving  Co. 
Camden,  Camden  Canning  Co. 

Hairland,  L.  P. 

Phelps  &  Co. 

Stoddard,  G. 

Walker,  J.  E. 

Wood,  J. 
Cape  Vincent,  Cleveland,  A.  B.& 

Co. 

Cherry  Creek,  Chautauqua   Can- 
ning Co. 
Clyde,  Hemingway,  M. 

Van  Tassel,  A.  L. 
Coxsaekie,  Lounsbury,  E.  H.  &  Co. 
East  Aurora,   East  Aurora  Can- 
ning Co. 

Eden,  Eden  Preserving  Co. 
Elinira,  Westenelt  Bros. 
Farnham,  Erie  Preserving  Co. 
Forestville,  Curtiss,  A.  H. 

Forestville  Canning  Co. 

Tower,  P. 

Fredonia,  Fredonia  Canning  Co. 
Franklinville,  Franklinville  Can- 
ning Co. 

Geneva,  Geneva  Canning  Co. 
Glencove,  Hudson  &  Co. 
Glenhead,  Scudder  &  Townsend. 
Goshen,  Reed  &  Carnie. 
Hamburg,  Hamburg  Canning  Co. 


Kenwood,  Oneida  Packing  Co. 
Lockport,  Lawton  Preserving  Co. 

Niagara  Preserving  Co. 
Long  Island  City,  Bridge  &  Greg- 
ory. 
Middleport,   Ontario    Preserving 

Co. 
McConnellsville,  Tuttle,  Lansing 

&Co. 
Mt.  Morris,  Revere  Canning  Co. 

Sweet  &  Co. 

Winters  &  Prophet. 
New  Hartford,  New  Hartford  C'g 

Co. 

Newport,  Newport  Canning  Co. 
New  York,  Austin,  Nichols  &  Co. 

Erie  Preserving  Co. 

Franco- American  Food  Co. 

Gordon  &  Dilworth. 

Hemingway  &  Co. 

Kemp,  Day  &  Co. 

Leggett,  F.  H.,  &  Co. 

New  York  Desiccating  Co. 

Ritter  Conserve  Co. 

Schimmel,  O.  O. 

Stout,  Jno.  W. 

Sutherland,  Eugene. 

Thurber,  H.  K. 

Thurber,  Wyland  &  Co. 
North  Collins,  Western  New  York 

Preserving  Co. 

Orchard  Park,  Hamburg  C'g  Co. 
Rochester,  Burlingame  &  Bro. 

Clark,  W.  N. 

Curtice  Bros. 
Rome,  Fort  Stanwix  Canning  Co. 

Jones  &  Hower. 

Olney  &  Fowler. 

Rome  Canning  Co. 
Roslyn,  Hewlett,  S.  R. 
Springville,  Springville  C'g  Co. 
Syracuse,  Loomis  &  Sadler. 

Merrill  &  Soule. 

Patterson,  F. 

Sycamore  Canning  Co. 

Windholtz,  Louis. 
Taberg,  Loveland,  P.  G. 

White  Bros. 


LIST   OF   PACKERS. 


141 


Taberg,  Wilson  Canning  Co. 
Turin,  Turin  C'g  &  Pickling  Co. 
Utica,  Floyd,  Daniel  G. 
Verona,  Bishop,  T.  B. 

Oneida  County  Canning  Co. 
Watkins,  Cuykendall,  J.  W. 
Webster,  Darling,  A.  B. 

Webster  Preserving  Co. 
Westfield,  Westfield  Canning  Co. 
Westernville,  Olney  &  Floyd. 
Williamstown,  White,  H.  A. 

NORTH  CAROLINA. 

Asheville,  Asheville  Canning  Co. 

Biltmore,  Keed,  M.  L. 

Burgaw,  Farmer's  Alliance  Can- 
ning Co. 

Carthage,  Dockery,  A.  V. 

Durham,  Durham  Canning  Co. 

Elizabeth  City,  Willis  &  Fleming. 

Fayetteville,  Fayetteville  C'g  Co. 

Flat  Rock,  Carolina  Canning  Co. 

Graham,  Curtis  Canning  Co. 

Greensboro,  Gilinan  &  Smith. 

High  Point,  High  Point  C'g  Co. 

Hobgood,  Hobgood  Canning  Co. 

La  Grange,  Staunton,  D.  M. 

Lexington,  Hawes  Canning  Co. 

Lincolnton,  Pheifer,  Geo.  L. 

Marion,  Marion  Canning  Co. 

Morganton,  Gilliam  &  Shaping. 

New  Berne,  Moore  &  Brady. 

Oliver,  W.  H. 

Newton,  Newton  Canning  Co. 

Pittsborough,  Womack,  J.  A. 

Kockingham,  Stewart  C'g  Co. 

Rutherfordton,  Rutherfordton  C'g 
Co. 

Salem,  Jenkins  &  Sons. 

Salisbury,  Lanier,  James. 

South     Washington,     McMillan, 
D.  J. 

Trenton,  Whittaker,  T.  J. 

Warrenton,  Bonner,  R.  L. 

Warsaw,  Warsaw  Canning  Co. 

Washington,  Keenan,  J.  W. 
McGrath,  H.  W.,  &  Co. 

Willard,  Johnson,  E.  M. 


OHIO. 

Ada,  Peterson,  D.  S.  &  H. 
Akron,  Akron  Canning  Co. 
Albany,  Walker,  J.  E. 
Alliance,  Alliance  Canning  Co. 
Amelia,  Claremont  Packing  Co. 
Beaver,  Leest,  J.  &  G. 
Belpre,  Dana,  Geo.,  &  Son. 
Chillicothe,  McConnell,  Clancy  & 
Co. 

Sears  &  Nichols. 
Cincinnati,  Challenge  Packing  Co. 

Clermont  Packing  Co. 

Fisher  Packing  Co. 

Skinner  &  Louden. 

Snider  Preserving  Co. 
Circleville,  Sears,  C.  E.,  &  Co. 
Clarksville,  Mounts  &  Van  Wirt. 
Clyde,  Medford  Canning  Co. 
Dayton,  Dayton  Packing  Co. 

Moore,  R.W. 

Elyray,  Elyray  Canning  Co. 
Fremont,  Fremont  Canning  Co. 

Hart,  W.  H. 

Underwood,  E.  H. 
Huron,  Wickham  &  Co. 
Lebanon,  Hayner,  J.  M.,  P'g  Co. 
Lima,  Lima  Canning  Co. 
Maryborough,  Haines  Bros.  &  Co. 
Milan,  Milan  Packing  Co. 
Morrow,  McKinney,  W.  H. 

Morrow  Packing  Co. 

South  Lebanon  Packing  Co. 
Mt.  Washington,  Colter  P'g  Co. 

Kline  &  Colter. 

North  Amherst,  Amherst  P'g  Co. 
Petersburg,  Petersburg  C'g  Co. 
Sabina,  McCormick  Canning  Co. 
Salem,  McNab,  J.  B. 

Snook  &  Co.  Packing  Co. 
Sandusky,  Sandusky  Canning  Co. 
South  Lebanon,  Snook  Bros.  Pack- 
ing Co. 

Snook  &  Sons. 

Snook,  W.  H. 

South  Lebanon  Canning  Co. 
Tiffin,  Keppel,W.  H. 
Toledo,  Pliny,  Watson  &  Co. 


142 


LIST   OF   PACKERS. 


Urbana,  Wagner  Bros. 
Whitesboro,  Whitesboro  C'g  Co. 
Wilmington,    McCormick,    Lans- 
ing &  Co. 

Winchester,  Reese,  H.  C. 
Xenia,  Xenia  Canning  Co. 
Zanesville,  Spalding,  L.  P. 
Stern,  H.  F. 

PENN  s YLV ANI  A  . 

Allentown,  Stickle,  S.  C. 
Bryansville,  Ruff&  Bro.  P'g  Co. 
Delta,  Harry,  E.  W. 

Johnson,  C.  F. 

Whiteford,  J.  S. 
East  Stroudsburg,  Van  Vliet,  J.W. 

VanVliet,W.  R. 
Furniss,  McSparran,  J.  G.,  &  Co. 
Gettysburg,  Gettysburg  C'g  Co.     . 
Hanover,  Winebrenner,  P.  F.  & 

D.  E. 

Harrington,  Reed,  J.  C. 
Hartsville,  Kaisinger,  H.  W. 
Indian  Run,  Nelson  Canning  Co. 
Lancaster,  Leonard,  G. 
Littletown,  Crouse,  J.  E. 
McCall's  Ferry,  McCall,  H.  W. 
Muddy  Creek  Forks,  Muddy  Creek 

Canning  Co. 

North  East,  North  East  C'g  Co. 
Oxford,  Grier,  R.  J. 
Peach  Bottom,  Barnett  &  Ramsay. 
Philadelphia,  Barth,  John. 

Beck,  Wm.  F. 

Levin,  S.  H.,  &  Sons. 

Levin  &  Knight. 

Penn  Fruit  Co. 

Ritter,  P.  J.,  Conserve  Co. 

Schimmel,  J.  O.,  Preserving 
Co. 

Selser  Bros.  &  Co. 

Semple,  Matthew  &  Co. 

Wallace  Bros. 

Warner  &  Rhodes. 
Pleasant  Grove,  Haines  Bros. 
Riverside,  Pitner,  Abner. 
Stewartstown,  Gable,  J.  B. 


Stewartstown,  Gable  &  Son. 

Jordan,  J.  C. 

Wrightsville,  McConkey  Bros. 
York    Sulphur    Springs,    Peters, 
H.  C. 

RHOI>E  ISLAND. 

Providence,  Midwood  &  Sons. 
Perry,  Francis,  H. 

SOUTH  CAROLINA. 

Blackwell,  Enterprise  C'g  Co. 
Branch ville,  Dukes,  A.  F.  H.  & 

A.  S. 

Charleston,  McGill,  W.  J. 
Cheraw,  Cheraw  Canning  Co. 
Columbia,  Brookline  C'g  Co. 
Darlington,  Champion  C'g  Co. 
Florence,  Florence  Canning  Co. 
Gaffney  City,  Gaffney  City  C'g  Co. 
Graham,  Graham  Canning  Co. 
Greenville,  Greenville  C'g  Co. 
Lanford  Station,  Lanford  Station 

Canning  Co. 

Mt.  Pleasant,  Berkley  C'g  Co. 
Mullins,  Hardwick,  W.  A. 
Pendleton,  Pendleton  C'g  Co. 
Perry,  Sally  Canning  Co. 
Prosperity,  Prosperity  C'g  Co. 
Rock  Hill,  Rock  Hill  C'g  Co. 
St.  George's,  St.  George's  C'g  Co. 
West,  Westville  Canning  Co. 
White  Oak,  White  Oak  C'g  Co. 
Williamston,  Williamston  C'g  Co. 

TENNESSEE. 

Apison,  Apison  Canning  Co. 
Bristol,  Bristol  Canning  Co. 

Holston  Packing  Co. 
Brownsville,  Brownsville  C'g  Co. 
Chattanooga,  Chattanooga  C'g  Co. 
Clarksville,  Eleazan,  Geo. 
Cleveland,  Cleveland  C'g  Co. 
Curve,  Nagle  &  Harwood. 
Dayton,  Bolton,  R.  L. 


LIST  OF  PACKERS. 


143 


Dayton,  Dayton  Canning  Co. 
Jackson,  Sisco,  P.  G. 
Johnson  City,  Bowman,  A.  B. 
Jonesboro,  Dove,  J.  A. 
Marysville,  Nebb,  A.  J. 
Morning  Star,  Deokins,  R.  W.  K. 
Nashville,  Capital  Packing  Co. 
New  Market,  New  Market  C'g  Co. 

Robinson,  B. 
Sevierville,  McMahon,  P.  H. 

TEXAS. 

Alvord,  Alvord  Canning  Co. 
Arkansas  City,  Fulton  C'g  Co. 
Bon  ham,  Bon  ham  Canning  Co. 

Fulkerson,  J.  H. 
Brownwood,  Brownwood  C'g  Co. 
Calvaras,  Loyer,  G.  F. 
Clayton,  Tinkle,  J.  F. 
Corpus    Christi,    Royall    Givens 

Packing  Co. 
Columbus,  Guy,  J.  B. 
Dallas,  Dallas  Canning  Co. 
Del  Rio,  Del  Rio  Canning  Co. 
Dennison,  Dennison  Canning  Co. 

Martin,  J.  R. 
Ennis,  Ennis  Canning  Co. 
Fort  Worth,  Fort  Worth  C'g  Co. 
Henderson,  Rusk  County  C'g  Co. 
Houston,  Houston  Canning  Co. 
Jacksonville,  Jacksonville  C'g  Co. 
Marshall,  Marshall  Canning  Co. 
Mexia,  Mexia  Canning  Co. 
Mineola,  Mineola  Canning  Co. 
Overton,  Overton  Canning  Co. 
Palestine,  Ozmant,  J.  W. 
Paris,  North  Texas  Canning  Co. 
Pilot  Point,  Pilot  Point  C'g  Co. 
Pittsburg,  Pittsburg  Canning  Co. 
Sherwood,  Sherwood  Canning  Co. 
South  Condro,  South  Condro  C'g 

Co. 

Stephenville,  Stephenville  C'g  Co. 
Terrell,  Terrell  Canning  Co. 
Tyler,  East  Texas  Canning  Co. 
Long  Canning  Co. 
Tyler  Canning  Co. 


Waco,  Waco  Canning  Co. 
Wills  Point,  Douglass,  E. 

Wills  Point  Canning  Co. 
Wetherford,  Wetherford  C'g  Co. 

UTAH. 

Ogden,  Utah  Packing  Co. 
Salt  Lake,  Capital  Packing  Co. 

VIRGINIA. 

Abingdon,  Holston  Packing  Co. 

Kaylor  &  Hogg. 

Somerset  Canning  Co. 

South  West  Canning  Co. 

Washington  Canning  Co. 
Alexandria,  Alexandria  C'g  Co. 
Alone,  Alone  Canning  Co. 

Kirkpatrick,  S. 

Arnherst  C.  H.,  Piedmont  C'g  Co. 
Amsterdam,  Amsterdam  C'g  Co. 
Atlantic  City,  Atwood  &  Co. 
Atlees,  Hill  &  Bro. 
Black  Walnut,  Black  Walnut  C'g 

Co. 

Blue  Ridge  Springs,  Riley  Bros. 
Bridgewater,  Sanger  Bros. 
Brighton,  Ketchum,  J.  W. 
Brugh's  Mills,  Brugh  C'g  Co. 
Buchannan,  Boyd,  H.  E. 

McBreedin,  B.  F.,  &  Bro. 
Carter's    Creek,   Bussels,    J.    N., 

&  Co. 

Christianburg,  Johnson,  J.  H. 
Claremont,  Claremont  C'g  Co. 
Cloverdale,  Cloverdale  C'g  Co. 

Moomaw,  J.  C.,  &  Co. 
Conyer's  Springs,  Murray,  J.  P. 

Smiley  &  Murray. 

Weeks  &  Sons. 

Crimora,  Crimora  Canning  Co. 
Daleville,  Denton  &  Co. 

Neninger,  B.  F. 

Neninger,  T .  E. 
Danville,  Danville  Canning  Co. 
Drury's  Bluff,  Walker,  W.  T. 
Dunsville,  Kriete,  E.  W. 


144 


LIST   OF   PACKERS. 


Ellison,  Horn,  West  &  Ellison. 
Farmville,  Farmville  Canning  Co. 

Venable,  A.  R. 
Fincastle,  Crush  &  Co. 

Figgott  &  Slicer. 

Holliday,  L.  P. 

Huff,  C.  N.,  &  Co. 

Norfsinger  &  Hoffman. 

Slicer,  J.  N.,  &  Co. 

Vines,  C.  H. 
Franklin,  Gay,  J.  P. 
Front  Royal,  Front  Royal  C'g  Co. 
Galveston,  Galveston  Canning  Co. 
Gogginsville,  Ikenberry,  H. 
Grafton,  Wade  &  Sons. 
Green  Forest,  Jordan,  J.  C.,  &  Co. 
Greenway,  Greenway  Canning  Co. 
Hague,  Hague  Canning  Co. 
Halifax,  Halifax  Canning  Co. 
Hamilton,  Hoge,  J.  M. 
Harrisonburg,  Harrisonburg  C'g 

Co. 

Hayes'  Store,  Rowe,  R.  A.,  &  Co. 
Haymaker's  Town,  Rice,  S.  D. 

Ross  &  Rice. 

Hunslett,  Tinsley,  J.  G.,  &  Co. 
Kinsale,  Courtney  &  Kline. 

Hardwick,  S.  B. 
Leesburg.  Foster,  J.  W. 
Lester  Manor,  Smith,  M.  E. 
Lexington,  Lexington  C'g  Co. 
Lottsburg,  Lewis  &  Sons. 

Turner,  C.  B. 

Lowry,  Grabill,  Jones  &  Co. 
Luray,  Luray  Canning  Co. 
Lynchburg,  Cecil  Canning  Co. 

Urquhart  &  Co. 
Martin's  Station,  McGill,  Jas. 
Middletown,  Stultz,  Fred.,  &  Co. 
Natural  Bridge,  Nair  &  Burger. 
Naylor's,  Waddington  &  Holme. 
Norfolk,  Perry,  N.  K.,  &  Co. 
Oak  Grove,  Oak  Grove  C'g  Co. 
Old  ham,  Wright,  J.  N. 
Old  Hickory,  Booze  &  Sons. 

Thrasher  &  Thrasher. 

Williams  &  Vines. 
Pedler's  Mills,  Woods  &  Ellis. 


Port  Royal,  Thornton,  C.  B. 
Pulaski  City,  McGill,  J. 
Rensens,  Booze,  J.  M. 
Rio  Vista,  Bednock,  J.  P. 
Roanoke,  Roanoke  Packing  Co. 

Virginia  Packing  Co. 
Rustburg,  Rustburg  Canning  Co. 
Salem,  Garst,  H.,  &  Son. 

Garst,  J.  A.,  &  Co. 

Neninger  &  Preston. 
Saltville,  Palmer,  G.  W. 
Spottswood,  Spottswood  C'g  Co. 
Stevens  City,  Baker,  D.,  &  Son. 
Stockton,  Martin,  J.  H. 
Stump,  Washington  Canning  Co. 
Suffolk,  Singleton  Canning  Co. 
Triford,  Evans  &  Sons. 
Trinity,  Reynolds,  Wm. 

Spigle,  Layman  &  Co. 
Troutville,  Feather,  J.  J. 

Kinzey,  C.  G. 

Kinzey,  J.  C. 

Layman,  A.  K. 

Layman,  J.  G. 

Malls,  C.  M. 

Shaver,  S.  L. 

Shoalter,  S.  C. 
Urbana,  Gardner  &  Co. 
Vinton,  Vinton  Canning  Co. 
Wakema,  Lewis,  J.  W. 
Warrenton,  Brooks,  F. 
Waskey's   Mills,   McCullough    & 

Lewis. 
Wythesville,  Wythe  Canning  Co. 

WASHINGTON. 

Eureka,  Eureka  Packing  Co. 

WEST  VIRGINIA. 

Alderson,  Johnson,  J.W. 
Charleston,  Charleston  C'g  Co. 

Clark,  J.  P. 

Huntington,  Crouch,  S.  G. 
Lewisburg,  Greenbrier  C'g  Co. 
Wheeling,  McMechen,  Geo.  K., 
&  Son. 


LIST   OF   PACKERS. 


•145 


\VlSCONSIN.  Milwaukee,  Roundy,  Peckhain  & 

Co. 

Fond  du  Lac,  Level  &  Hunter.          Oskosh,  Oskosh  Packing  Co. 
Milwaukee,  Cream  City  Preserv-    Ripon,  Ripon  Packing  Co. 
ing  Co. 


(2.)     FISH. 


ALASKA. 


Afognak,  Koyal  Packing  Co. 
Russian-American  Salmon 

Packing  Co. 
Bartlett  Bay,  Bartlett  Bay  Salmon 

Packing  Co. 

Bristol  Bay,  Bristol  Bay  C'g  Co. 
Cape  Fox,  Moira  Packing  Co. 

Tongass  Packing  Co. 
CapeLees,CapeLeesSalmonP'gCo. 
Chignik,  Chignik  Bay  Fg  Co. 

Shumegin  Packing  Co. 
Chilkat,  Chilkat  Packing  Co. 
Karluk,  Alaska  Improvement  and 

Salmon  Packing  Co. 
Karluk  Packing  Co. 
Kenai,  Northern  Alaska  P'g  Co. 
Klawack,  North-Western  Fg  Co. 
Kodiak,  Aleutian  Islands  P'g  Co. 
Hume  Packing  Co. 
Kodiak  Packing  Co. 
Nushagak,  Alaska  Packing  Co. 
Ozernoi,  Western  Alaska  P'g  Co. 
Prince  of  Wales  Island,  Prince  of 

Wales  Canning  Co. 
Prince  William's   Sound,  Pacific 

Packing  Co. 

Pyramid  Harbor,  Pyramid  Har- 
bor Packing  Co. 
Stickeen,  Glacier  Packing  Co. 
Tongass,  Tongass  Canning  Co. 
Wachusett,  Wachusett  C'g  Co. 
Yes    Bay,    Boston    Fishing    and 
Trading  Co. 

CALIFORNIA. 

Colton,  Colton  Packing  Co. 
Eel  River,  Pacific  Coast  P'g  Co. 
Requa,  Requa  Canning  Co. 

10 


San    Francisco,    Alaska    Salmon 
Packing  &  Fur  Co. 

Arctic  Fishing  &  P'g  Co. 

Astoria  Packing  Co. 

Booth,  A.,  &  Co.  ^ 

Bristol  Bay  Packing  Co. 

Central  Alaska  Co. 

Code,  Elfelt  &  Co. 

Coleman,  W.  T.,  &  Co. 

Columbus  Packing  Co. 

Corville,  E. 

Cutting  Packing  Co. 

Dempster  &  Keys. 

Dodge,  Sweeney  &  Co. 

Hume,  G.  W. 
•     Hume,  R.  D. 

Karluk  Packing  Co. 

Merrell,  N.  A. 

Northern  Packing  Co. 

Nushagak  Packing  Co. 

Overland  Packing  Co. 

Pacific  Whaling  Co. 

Peninsular  Trading  &  Fur  Co. 

Sacramento  River  P'g  Co. 

Scotchler  &  Gibbs. 

Spafford,  J.  M. 

Star  of  Columbia  Salmon  P'g 
Co. 

Thistle  Packing  Co. 

DELAWARE. 

Dover,  Chambers,  The  J.  M.,  P'g 
Co. 

FLORIDA. 

Appalachicola,   Appalachicola 

Fish  and  Oyster  Co. 
Appalachicola  Canning  Co. 


146 


LIST   OF   PACKERS. 


Appalachicola,  Bamburger  &  Co. 

Rouge  Bros. 

Bell  River,  Bell  River  Fg  Co. 
Miami,  Miami  Packing  Co. 
St.  Petersburg,  Southern  Fish  Fg 

Co. 
Tampa,  Wicks  &  Bowen. 

ILLINOIS. 

Chicago,  Booth,  A.,  Packing  Co. 

LOUISIANA. 

New  Orleans,  Booth,  A.,  Fg  Co. 
G.  W.  Dunbar's  Sons. 
Gumbel  &  Co. 
Ranleo,  Chas.  J. 
Smith  Bros.  &  Co. 

MAINE. 

Anson,  Anson  Packing  Co.        * 
Auburn,  Jordan  &  Collier. 

Potter  &  Wrightington. 
Brooklin,  Brooklin  Canning  Co. 

Holden  &  McFarland. 

Stephens,  S.  G. 

Winslow  Packing  Co. 
Cape  Elizabeth,  Nutter,  W.  B. 
Castine,  Castine  Packing  Co. 
Columbia  Falls,  Columbia  Falls 

Packing  Co. 
Cutler,  Kelley  Bros. 
East  La  Moine,  La  Moine  C'g  Co. 
Eastport,  American  Sardine  Co. 

Balcom,  Wm. 

Blanchard,  H.,  &  Sons. 

Capen,  G.  W. 

Eagle  Preserve  Fish  Co. 

Goodey,  Geo.,  &  Co. 

Green,  Roberts  &  Co. 

Hallett  Bros. 

Henderson,  John. 

Holmes,  E.  A. 

Holmes,  M.  C.,  &  Co. 

Judson  &  Young. 


Eastport,  Kemp,  N.  H. 

McCullough,  D. 

McLean,  A. 

O'Grady,  G.,  &  Co. 

Quoddy  Packing  Co. 

Raye,  Geo.  F.,  &  Co. 
Green's  Landing,  Thurlow, 

Knowlton  &  Co. 
Hurricane   Island,   Hurricane 

Island  Canning  Co. 
Jonesport,  Smith,  Rieney  &  Co. 

Underwood  &  Co.   . 
Lubec,  Avery,  E.  &  W. 

Brown,  E.  W.,  &  Co. 

Comstock,  H.,  &  Co. 

Lawrence  Packing  Co. 

Lubec  Packing  Co. 

New  England  Sardine  Co. 

Quoddy  Packing  Co. 
Machiasport,  Buck's  Harbor  P'g 
Co. 

Indian  Cove  Packing  Co. 

Machiasport  Packing  Co. 

Millbridge  Packing  Co. 
Millbridge,  Wyman,  J.  &  E.  A. 
Monmouth,  Monmouth  C'g  Co. 
Newport,  Newport  Canning  Co. 
North  Berwick,  Plummer,  J.  P. 

&D. 
Portland,  Burnham  &  Morrill. 

Portland  Packing  Co. 

Shaw,  Hammond  &  Kearney. 
Robinston,  Frontier  Sardine  Fg 
Co. 

Wentworth  &  Co. 
Sedgwick,  Gott,  Young  &  Co. 
South  Freeport,  Lewis  Bros. 
South-West  Harbor,  Lawton  Bros. 
South  Lubec,  Sanders,  J.  W. 
Swan's  Island,  Castine  P'g  Co. 
Tremont,  Bar  Harbor  Fg  Co. 
West  Pembroke,  Pembroke  Pack- 
ing Co. 

Pembroke  Sardine  Co. 
Yarmouth,  Yarmouth  P'g  Co. 


LIST   OF   PACKEKS. 


147 


MARYLAND. 

Baltimore,  Aughinbaugh  C'g  Co. 

Beckwith,  H. 

Booth,  A.,  Packing  Co. 

Boyer,  W.  W.,  &  Co. 

Ellis,  W.  L.,  &  Co. 

Farren,  J.  S.,  &  Co. 

Fait  &  Winebrenner. 

Fleming  &  Co. 

Foote,  D.  E. 

Freeman  &  Shaw. 

Gibbs  Preserving  Co. 

Grebb,  L. 

Grecht,  W.,  &  Co. 

Hemingway,  H.  F. 

Houghton  Packing  Co. 

McGrath,  H.  W.,  &  Co. 

Maltory,  E.  B.,  &  Co. 

Miller  Bros.  &  Co. 

Moore  &  Brady. 

Myer,  T.  J.,  &  Co. 

Neubert,  Chas. 

Neubert,  Jno.  A. 

Pearson,  C.  H.,  &  Co. 

Platt  &  Co. 

Underbill,  J.  J. 

Wagner,  The  Martin,  Co. 

Winebrenner,  P.  F.  &  D.  E. 
Oxford,  Crab  Packing  Co. 

MASSACHUSETTS. 

Boston,  Bell,  W.  G.,  &  Co. 

Knight  &  Mclntyre. 

New  England  Preserving  Co. 

Pickert,  L.,  &  Co. 

Potter  &  Wrightington. 

Spurr,  H.  B.,  &  Co. 

Underwood,  W. 

Orleans,  Bailey  Canning  &  Per- 
serving  Co. 

MICHIGAN. 

Detroit,  Hamblin,  J.  G. 

MISSISSIPPI. 

Biloxi,  Barataria  Canning  Co. 
Biloxi  Canning  Co. 


Biloxi,  Gorenflo,  Wm.,  &  Co. 
Hitchcock,  H.  W. 
Joullian,  E.  C. 
Lopez,  Dunbar's  Sons  &  Co. 
Maybury,  J.  T. 
Sea  Coast  Packing  Co. 

NEW  YORK. 

Long  Island  City,  Bridge  & 

Gregory. 
Myer  &  Lange. 

OREGON. 

Astoria,  Astoria  Packing  Co. 

Badollet  &  Co. 

Booth,  A.,  Packing  Co. 

British  America  Packing  Co. 

Chilkat  Packing  Co. 

Columbia  Canning  Co. 

Columbia  River  Packing  Co. 

Devlin,  J.  A.,  &  Co. 

Ellmore,  Sam'l. 

Fishermen's  Packing  Co. 

George  &  Baker. 

Gibson,  Quackenbush  &  Co. 

Hawthorn,  J.  O.,  &  Co. 

Hume,  G.W. 

I.  X.  L.  Packing  Co. 

Morgan,  D.,  Jr. 

Occident  Packing  Co. 

Nehalem  Packing  Co. 

Pacific  Union  Packing  Co. 

Smith,  G.  G.,  &  Co. 

Union  Packing  Co. 

Williams,  J.,  &  Co. 

Washington  Packing  Co. 
Clifton,  Oregon  Packing  Co. 
Dalles,  Evording  &  Ferrell. 
Ellensburg,  Hume,  E.  D. 
Gardner,  Bath  Canning  Co. 
Gloucester,  Gloucester  P'g  Co. 

Oregon  City  Packing  Co. 
Lower  Cascades,  Warren  P'g  Co. 
Oregon  City,  Logus  &  Dieringer. 

Lovejoy,  Mrs.  A.  L. 
Portland,  Columbia  Canning  Co. 

Cook,  J.W.&V. 

George  &  Baker. 


148 


LIST   OF   PACKERS. 


Portland,  Hapgood  &  Co. 

McGowau,  P.  J.,  &  Co. 

Smith,  W.  D.,  &  Co. 

The  Dalles  C'g  &  Fg  Co. 

Warren  Packing  Co. 
Pillar  Rock,  Pillar  Rock  C'g  Co. 
Randolph,  Mt.  Hood  Packing  Co. 

SOUTH  CAROLINA. 

Annandale,  Hazzard,  Wm.  M. 
Charleston,  Edisto  Fish  &  Oyster 
Packing  Co. 

TEXAS. 

Corpus  Christi,  Giveris  Oyster  C'g 
Co. 

VIRGINIA. 

Hampton,  Gilbert,  A.  J.,  &  Co. 
McMenamin  &  Co. 


Norfolk,  Chamberlain  &  Co. 

Maltby,  Barnes  &  Co. 

Perry  &  Co. 

Perry  &  Johnson. 

Thomas,  T.  R.,  &  Co. 

Vermillion,  J. 
Portsmouth,  Dutton,  W.  C. 

WASHINGTON. 

Aberdeen,  Aberdeen  Packing  Co. 

Pacific  Salmon  Packing  Co. 

Washingtonian  Packing  Co. 
Brookfield,  Pillar  Rock  C'g  Co. 
Cape  Horn,  Hapgood  &  Co. 
Chinook,  McGowan,  P.  J.,  &  Co. 
Eureka,  Eureka  Packing  Co. 
Knappton,  Knappton  Packing  Co. 

North  Shore  Packing  Co. 
Milton,  Puget  Sound  Packing  Co. 
Montesano,  Montesano  P'g  Co. 
Seattle,  Morse  Canning  Co. 


(3.)     MEATS. 


CALIFORNIA. 


Benicia,  Carquinez  Packing  Co. 
San  Francisco,  Armour  P'g  Co. 

Columbus  Packing  Co. 

Cutting  Packing  Co. 

Goetsen,  Nicholas. 

King  Morse  Canning  Co. 

Merry,  Faull  &  Co. 

Schammel  Packing  Co. 

Wilson,  J.  Y. 

CONNECTICUT. 

New  London,  Pequot  Preser'g  Co. 
DELAWARE. 

Dover,Chambers,TheJ.M.,P'gCo. 

Richardson  &  Robbins. 
Frederika,  Reynolds  &  Postels. 

ILLINOIS. 

Chicago,  Armour  Packing  Co. 
Booth,  A.,  Packing  Co. 
Delafield,  Morgan  &  Kissell. 


Chicago,  Fairbank  Canning  Co. 
Libby,  McNeil  &  Libby. 
Reiber  Preserving  Co. 

INDIANA. 

Kokoma,  Brookside  Canning  Co. 
MICHIGAN. 

Ann   Arbor,   Almendring  & 
Schneider. 

MISSOURI. 

Kansas  City,  Anglo-American  Fg 

Co. 

Armour  Packing  Co. 
Hurst  Packing  Co. 
Klock  &  Downing. 

OHIO. 

Cincinnati,  Challenge  Packing  Co. 
Clermont  Packing  Co. 
Colter  Packing  Co. 
Fisher,  A.,  Manufacturing  Co. 
Verhage,  Henry,  Preser'g  Co. 


INDEX. 


SUBJECT.  PAGE. 

Appendix 121-148 

Apples 51,     65 

Apple  Parers 43 

"     Corers 43 

Apricots 53,     65 

Asparagus 73,     80 

Beans,  Lima 75,     85 

"      String 74,     84 

Beef. 112,  115 

Blackberries 54,     65 

Cans 15,  45,     47 

Can  Dipping  Machine 43 

Can  Filling  Machine 42 

Canned  Goods  Law  of  Md....  121 
"  "      Bill   "  N.  Y..  122 

Capping  Solder 117 

Cases 118 

Cherries 55,     65 

Cherry  Seeders 43 

Clams 90,  109 

Corn.. 76,     85 

Corn  Cutting  Machine 42 

"     Silking        "        42 

Corn  Steaming  and  Can  Fill- 
ing Machine 42 

Crabs 90,  109 

Currants 56,     66 

Estimates...  ....28-48 


SUBJECT.  PAGE. 

Exhausting  Machine 43 

Fish 4,88-110 

Fowl 114,  115 

Fruits 4,  5,  49-70 

Game 114,  115 

Gooseberries 57,  66 

Grapes 57,  66 

Ham 114,  115 

Labels 47 

Lobster 91,  109 

Markets 119 

Meats 111-116 

Mutton 114,  115 

Nectarines 58,  66 

Okra 77,  85 

Okra  and  Tomatoes 78,  85 

Oysters 93-103,  110 

Oyster,  Shell,  Measuring  Law 

of  Maryland 123-127 

Oyster,  Shucked,  Measuring 

Law  of  Maryland 127-128 

Packers,  List  of. 129-148 

Pea  Blancher 44 

Pea  Hulling  Machine 42 

Pea  Separator 42 

Pea  Sieves 44 

Peaches 58,  67 

Peach  Parers 43 

149 


150 


INDEX. 


SUBJECT.  PAGE. 

Peas 78,    85 

Pears 60,     67 

Pine  Apple 60,    67 

Plant  No.  1 28 

"       "    2 34 

"       "    3 35 

"       "    4 37 

"       "    5 38 

"       "    6 40 

Plums 61,     68 

Processes,  Fish 109-110 

"          Fruits 64-69 

"          Meats 115 

"          Vegetables 84-87 

Pumpkin 80,     86 

"        Grater 43 

"        Peeler 43 

Quince 62,     68 


Easpberries 62,     68 

Salmon 103,  110 

Sardines 105,  110 

Snapper  (Ked) 107,  110 

Soldering  Fluid 117 

Squash 80,     86 

Stencils 118 

Strawberries 63,     68 

Succotash 81,    86 

Sundries 115 

Sweet  Potatoes 81,     86 

Tomato  and  Pumpkin  Filler..     43 

Tomatoes 82,     87 

Tomato  Scalder 43 

Trout  (Sea) 108,  110 

Turtle 108,  110 

Vegetables 4,71-87 

Whortleberries 63,     69 


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WE  DO  A  STRICTLY  BROKERAGE  BUSINESS  carrying 
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MANUFACTURED    BY 

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BALTIMORE,  MD. 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 

AN  INITIAL  FINE  OF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  5O  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


84 


LD  21-100m-8,'34 


O 

O 


